Scallops Provencal

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very tasty and easy to do. I served it with curry couscous and green salad.

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Wow - sooo good! Made this last night and we loved it. I used about 6 large sea scallops and cut them in half. Followed the recipe exactly so there was a lot more sauce than scallops but it was so good we ate every bit of it. Served this with rice pilaf and broccoli and the Sauvignon Blanc I used in the sauce. I'm definitely making this again ~ it's DELICIOUS! Thanks Ina!
Hi Rob!

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So delicious! And really easy and fast : My one pound of sea scallops made about 20 individual pieces.

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This was superb and I had to use frozen chopped onion in place of shallots! (!! I can't wait till I do this again with the correct ingredients next time. Easy/delicious.

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The recipe that never fails...made this so many times that it has become a staple, and at $15.00 a pound, it had better be unbelievable. Did not want to open a bottle of white wine for the third cup, used vermouth instead...staying with that, made a great recipe even better.

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This dish is great! I cooked it tonight. I read some of the reviews and took their advise about taking out the scallops to make the sauce and putting it back in. I added to extra things (a lil cream and mascopone cheese. Put the scallops over rice and it was sooooooo good. Will be cooking this again and again. :-

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I LOVED this recipe! Simple ingredients that come together creating an amazing flavour without losing the wonderful taste of the scallops. Ina did it again.

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I didn't care for this recipe ... possibly, it was partly because I did not sear the scallops because the pan wasn't hot enough but the flavor was a little bitter. Wouldn't recommend it.

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Absolutely fabulous!! Made exactly as written except that I took the scallops out after browning as some reviewers suggested and added them back after making the sauce. It tasted like something served in a 5 star restaurant. I used very good quallity sea scallops - it makes a difference! Will be making for friends this weekend at a dinner party.

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I made this last night and was told by one of my guests that it was "MARVELOUS"! I served it with the Herbed Basmati Rice and Roasted Broccoli and it was truly yummy. I did what several others suggested by taking the scallops out of the pan after browning and adding them back to the sauce to warm so they don't overcook. I also doubled the sauce and added a little cream to it. The sauce would be great on anything. I will definitely be making this again and thank you Ina!