Scallops Provencal

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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. :-

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My husband and I both loved this recipe. Very quick and simple to make. inviting friends over in two weeks, I'll make this again for us all to enjoy.
Thank you!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Excellent!! As usual Ina does not disappoint. This recipe is company-worthy for sure; better than some scallops I have had in a restaurant and so easy. The sauce is so delicious, you could easily double it and it would be even better, especially when served over rice like I did (the yummy sauce soaked into the rice. Definitely will be making this again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It turned out just like the picture and tasted amazing!!! Thanks, Ina! I've never made scallops before and was a bit nervous, but they were great!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Delicious!! The best scallops I've ever eaten. Like a previous viewer suggested, I removed the scallops before making the sauce. When the sauce was done returned scallops to pan and let them finish cooking. I cooked about 1/2 pound of scallops but made the full amount of sauce. It was perfect and husband (he's the scallop lover said the recipe was definitely a keeper. Can't wait to make it again.
Addendum to the above. Preparing to make this for dinner again tonight I removed about 1 lb. of Sam's Club Frozen Sea Scallops, thawed them, and when I picked each one up to cut in half all but two of them shredded like flaking fish. Now I have shredded scallop meat. Will see if I can salvage something for tonight's dinner. Anyone else ever run across this problem?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Easy, delicious and perfect recipe! The sauce is a traditional provencal and could not be easier or more addictive. Next time I'll make more of the sauce b/c my husband and I could not get enough of it! Mmmmmm!