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Home > Recipes > Scallops Recipes > Scallops Provencal


1 pound fresh bay or sea scallops

Kosher salt and freshly ground black pepper

All-purpose flour, for dredging

4 tablespoons (1/2 stick) butter. i dont think i used that much butter. as i mixed it with olive oil. Probably only 2 TBL

1/2 cup chopped shallots (2 or 3 large)

3 garlic clove, minced

1/4 cup chopped fresh flat-leaf parsley leaves

1/3 to 1/2 cup dry white wine

1 lemon, cut in 1/2


If you're using bay scallops, keep them whole. Sprinkle with salt and pepper, toss with flour, and shake off the excess.

In a very large saute pan, heat 2 tablespoons of the butter (or olive oil) over high heat until sizzling and add the scallops in 1 layer.

Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Take them out of the pan and put aside and cover to keep warm. i actually put them in the warming drawer at this point.

Melt the rest of the butter or olive oil in the pan, then add the shallots, garlic, and parsley and saute for 3 or 4 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 2 or 3 minutes and taste for seasoning. Add the scallops to the pan . And warm all together. Serve hot with a squeeze of lemon juice.

I served with the following sides:

Rice. I used Select , Royal Blend Mixed Rice. this is a combination of whole grain and wild rice. cook the rice according to package directions but i cook it in chicken broth. I also sauté onion in the pan either before or after you cook the rice. Add a little butter and toss with slivered almonds. add salt and peppper and parsley if you have it.

French green beans. Just steam the beans in water,. Drain and add a little butter.

It is a very easy elegant fast dinner.

Recipe provided by Ellen Sullivan, thanks Ellen!