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Scallops Provencal Recipe

Scallops Provencal

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (366)

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Average Rating:

Total Reviews: 366

Showing 61-70 of 366

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  • on January 10, 2012

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    This was wonderful! To keep the scallops crispy, I removed them before adding the wine. I also added a bit more wine and a little cream for the sauce and poured the sauce around the scallops on the plate. Have a chunk of crusty bread, you'll want it to get every drop of sauce!

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  • on January 09, 2012

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    so good I sent this recipe to my Parisian friend with complete confidence.

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  • on December 22, 2011

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    Great flavor, quick and easy. Although I will make a few adjustments, the elements of a really great recipe are there (and believe me no one complained about this meal. Like several previous reviewers I would remove the scallops from the pan once they get a nice crust. The shallots need more time to cook (like four minutes and I would reduce the parsley and wine by half; or de-glaze the pan with chicken or fish stock instead of wine.

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  • on November 17, 2011

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    Loved it! Followed the recipe and was happy that the scallops were very tender. This one is a keeper!

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  • on November 11, 2011

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    Oh MY...only thing I did different.. added 2 more tablespoons butter cause even on low it went away fast.. so add more.. and because we all love cream sauces instead of just butter sauces.. 1/4 heavy cream. My Dad has traveled the world and ate at all the 5* places and said this was the best he has ever had! Only very minor change..and Wow what a responce. Thank you Ida!

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  • on October 29, 2011

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    Wow... I have made seafood in the past and always failed. Tonight for my husbands birthday I made this. It was perfect. I followed it exactly. I did cut-up everything before and had it all ready to toss in the pan. I also bought 10 pre-cooked shrimp and tossed them in when I added the wine just to warm them. The wine I used was a $4 bottle of Sauvignon Blanc. It was great and everyone loved it. I was so very worried, but it was perfect. You must try it. Just follow the directions. I also timed it on my oven clock 2 min. on each side. I will always make this....

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  • on October 18, 2011

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    This recipe is delicious the way it is. Why do people take the recipe, change it, and then post their version? I think it's a slap in the face to the chef .

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  • on October 04, 2011

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    This was easy to make and full of flavor. My husband and guests loved it.

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  • on September 21, 2011

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    Love this recipe! Easy and quick to make : I used the small scallops and added a little 1/2 &1/2 at the end. Restaurant quality in the comfort of home : Thanks, Ina!

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  • on September 19, 2011

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    Friends made this with scallops. I didn't have any so I made it with shrimp and my husband and I loved it! Instead of all butter, I used 2T olive oil and 2T butter and added lemon zest along with the lemon. Yum! Yum!

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