Scallops Provencal
Show: Barefoot Contessa
Episode: Shore Thing
Rate This RecipeRead users' reviews (366)
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Average Rating:
Total Reviews: 366
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By erikm42
Staten Island, N.Y.
on February 22, 2012
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Very nice flavor and quick from start to finish.
By cbsemmens_7867201
Somers, NY
on February 18, 2012
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Perfect just this way it is, I have added some different herbs on occasion (thyme and its great as well.
By krasavitsa0823
on February 06, 2012
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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.
By Sarrita
Hilllboro Beach
on February 03, 2012
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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.
By jane_charland_1...
St George, VT
on January 30, 2012
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Love, love, love this recipe!!!!
By Cheylee
Newport News, VA
on January 30, 2012
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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!
By mslewis10_6290153
Edgewater, NJ
on January 26, 2012
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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?!
By Lbyers135
Oswego, IL
on January 22, 2012
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3 E's: Easy, Excellent, Ecstasy!
By G.Harry
NY, NY
on January 20, 2012
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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
By lori903
Charlotte, NC
on January 14, 2012
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Very fast and easy, just have everything chopped in advance, like Ina recommends. I made it just as the recipe -- but I can't imagine serving without the lemon. I didn't have shallots on hand, so I used white onion and just chopped extra fine. I will make this again and again; I served with quinoa and broccoli.