Scallops Provencal

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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!

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Very nice flavor and quick from start to finish.

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Perfect just this way it is, I have added some different herbs on occasion (thyme and its great as well.

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I used Peruvian bay scallops and followed the recipe, it came out amazing!!! My boyfriend wanted seconds and asked me to make the dish again, def a keeper.

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Seriously!! WOW.. Ina did it again.. I was never really a fan of scallops before this when I finally decided to give them a chance. So glad I did with Ina's recipe. My boyfriend fell in love too when he didn't care for them before. My only adjustment which I highly recommend is to remove the scallops promptly after browning and set them aside as you make the sauce. You may put them back in once the sauce is complete. This is to avoid overcooking the scallops, otherwise they tend to get rubbery. I sure win with this recipe! Great job.

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Love, love, love this recipe!!!!

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Ina,

I made this recipe for Sunday dinner with friends. We are trying French foods and have been doing them since this past summer. It was my turn and I wanted Scallops so I looked up your recipe. OMG….. DELICIOUS! I wouldn’t change a thing. I will be making this one for years to come when I want to impress. Thank you!

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Absolutely delicious! The only change that I made was cooked the wine longer than 1 minute, so that it wouldn't taste so alcoholicy (is that a word?!

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3 E's: Easy, Excellent, Ecstasy!

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i made this the other night and i followed the recipe exact, except for white onions instead of shallots which i believe adds color to the meal, which i plan to use next time. We enjoyed a nice glass of white wine from which i used to make it with.

Absolutely deliciously will make again