Scallops Provençal: Fresh scallops that are lightly floured and then sauteed in butter and white wine to create a deliciously flavorful sauce. The scallops take less than 15 minutes to prepare and cook! Drizzle the sauce over the scallops and a bed of rice, couscous, quinoa, or orzo pasta.

scallops provencal

After an uncharacteristic semi-hiatus, I am back. Yes, my most recent TWD recipe was posted last week but in general, it’s been a long time since I’ve posted any regular recipes. So long that I’ve been hanging on to this recipe for almost a month already. Time just seems to slip by sometimes…

One of my good friends gifted me with Ina Garten’s Barefoot in Paris this past Christmas and for whatever reason, it’s taken me some time to crack it open. But boy am I SO glad that I did!

As so many people think that French food is stuffy and pretentious, Ina presents the home cook with simple and simply delightful French food.

This has quickly become one of the most beloved cookbooks on my cookbook shelf, if not for anything else than for the memories it evokes of being in France.

Ahhh Paris…

scallops provencal

The first recipe I chose from this book is one that I saw on Sing for Your Supper and I knew immediately that I had to make it soon.

This scallops provençal meal turned out to be one of the best meals I’ve made in ages – no joke!

How to Make Scallops Provençal

The scallops were incredibly simple to prepare! They took less than 15 minutes to prepare and cook and this turned out like a truly gourmet meal.

I mean really, does it get better than that? The scallops cook in less time than it takes to make rice!

I splurged and bought relatively expensive ($14.99/lb) fresh, wild sea scallops and they were SO worth it. When cooked properly, scallops should just about melt in your mouth and these most certainly did. I sliced them in half horizontally, as Ina suggested, and they were just perfect. Perfect!

To make scallops provençal, you will:

  1. Pat the scallops dry
  2. Sprinkle scallops with salt and pepper
  3. Dip scallops in flour. The flour will help to create a sauce when the scallops cook.
  4. Heat butter in a large pan
  5. Cook scallops in butter for about 4 minutes
  6. Add more butter to the pan along with chopped shallots, garlic, and parsley and cook for 2 minutes
  7. Add dry white wine to the pan and cook for 1 minute
  8. Serve the scallops and the sauce over rice, couscous, quinoa, or orzo pasta.

This simple and classic French meal, just like this seafood gratin, was so perfect that I’m still wondering why I haven’t made it again yet.

Scallops Provençal

Scallops Provençal

Yield: 3 to 4 servings
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Scallops provençal is a delicious and simple way to cook scallops! The scallops are lightly floured and then sauteed in butter and white wine which creates a flavorful sauce to drizzle over the scallops and a bed of rice, couscous, quinoa, or orzo pasta.

Ingredients

  • 1 lb fresh bay or sea scallops
  • Kosher salt
  • Freshly ground black pepper
  • All-purpose flour, for dredging
  • 4 tbsp (½ stick) unsalted butter, divided
  • ½ cup chopped shallots (2 large)
  • 1 garlic clove, minced
  • ¼ cup chopped fresh flat-leaf parsley
  • ⅓ cup dry white wine
  • 1 lemon, cut in half

Instructions

  1. If you're using bay scallops, keep them whole and pat them dry.. If you're using sea scallops, cut each one in half horizontally, then pat them dry. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
  2. In a very large sauté pan, heat 2 tablespoons of butter over high heat until sizzling and add the scallops in one layer. Lower the heat to medium and allow the scallops to brown lightly on one side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total.
  3. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and sauté for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

Notes

adapted from Barefoot in Paris by Ina Garten

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  • May 3, 2008 at 8:35 PM

    Tara, these look fabulous! It turns out that Ben likes scallops more than we ever knew so I need some new ways to prepare them. I’m going to try this!

  • May 4, 2008 at 11:51 AM

    Looks great – love the picture, too!

  • May 5, 2008 at 11:36 AM

    I make something really similar with shrimp instead of scallops. And a little marjoram – yum! Although yours photograph FAR better 😉

  • May 6, 2008 at 12:07 AM

    These look wonderful!!! They’re pretty tasty, huh? That Ina sure knows what she’s doing! 🙂

  • May 6, 2008 at 6:05 AM

    These look utterly delish – I can’t wait for scallop season!
    I was wondering about your picture though – it looks like there is redness on the scallops, but I couldn’t see anything in the recipe that would add it. Are my eyes deceiving me?

  • smellslikehome
    May 6, 2008 at 6:13 AM

    Kittie – The redness on the scallops is actually browned spots from sauteeing them. The light in the photo may show them a little on the red side so you’re right, there isn’t anything in the recipe that makes them red. hth 🙂

  • slightlycheaperthantherapy
    May 6, 2008 at 5:20 PM

    I caught that episode of Barefoot and have been dying to make these. Thanks for the reminder! They look incredible…

  • May 12, 2008 at 12:06 PM

    Been really afraid to try cooking scallops myself, but this sounds like something even I can do! Thank you for kicking my butt to try it with this gorgeous recipe.

  • May 18, 2008 at 9:22 AM

    these look great, i’ve never made them either but your tempting me…

  • Um Ibrahim
    May 18, 2008 at 12:28 PM

    Scallops here are far far too expensive..but, by just looking at it … I can feel the yummy-ness of this dish…simply but tasty, love it

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