Scallops Provencal

Chris had his doubts when I told him I was making scallops for dinner. HE is the scallop cooker in the family, after all, so I had big shoes to fill. I think I pulled it off, though. I mean, judging by the fact that there were no leftovers is a good sign, right?

I loved this sauce. Dredging the scallops in flour gives them a nice crust, but it also helps to thicken the wine sauce. Shallots and parsley are a light and flavorful pairing that really bring the dish to life. By squeezing a little lemon juice on these before serving, it freshens up the plate and will make you want to devour every last scallop. And don't forget to pour yourself a glass of that leftover wine. Might as well not let it go to waste...

Printable Recipe


  • 1 lb. fresh bay or sea scallops
  • Kosher salt and freshly ground black pepper
  • All-purpose flour, for dredging
  • 4 tbsp. (1/2 stick) unsalted butter, divided
  • 1/2 cup (2 large) shallots, chopped
  • 1 tsp. garlic, minced
  • 1/4 cup fresh flat-leaf parsley leaves, chopped
  • 1/3 cup dry white wine
  • 1 lemon, cut in half

If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. 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 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. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute 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.

Source: The Savvy Kitchen

Recent Posts by thesavvykitchen


In order to comment on, you'll need to be logged in. You'll be given the option to log in or create an account when you publish your comment. If you do not log in or create an account, your comment will not be displayed.