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Nutrition Facts
Serving Size 1 (306g) Recipe makes 3 servings
Calories 320
Calories from Fat 150		(46%)
Amount Per Serving		%DV
	Total Fat 16.7g	25%
	Saturated Fat 9.9g	49%
	Monounsaturated Fat 4.1g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 90mg		30%
Sodium 254mg		10%
Potassium 684mg		19%
Total Carbohydrate 13.3g		4%
	Dietary Fiber 1.9g	7%
	Sugars 0.3g
Protein 26.9g		53%
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Ina's Scallops Provencal

Recipe #248973 | 15 min | 5 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Linda's Busy Kitchen
Aug 27, 2007

Courtesy of Ina Garten, Barefoot Contessa. A GREAT recipe for those seafood lovers! Amazingly simple to make and quick to the table... Enjoy!

SERVES 3 (change servings and units)

Ingredients

1 lb fresh bay scallop or sea scallops
kosher salt & freshly ground black pepper
all-purpose flour, for dredging
4 tablespoons unsalted butter, divided
1/2 cup chopped shallot (2 large)
1 garlic clove, minced
1/4 cup chopped fresh flat leaf parsley
1/3 cup dry white wine
1 lemon, cut in 1/2

Directions

1
If you're using bay scallops, keep them whole.
2
If you're using sea scallops, cut each one in 1/2 horizontally.
3
Sprinkle with salt and pepper, toss with flour, and shake off the excess.
4
In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer.
5
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 3-4 minutes, total.
6
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.
7
Add the wine, cook for 1 minute, and taste for seasoning.
8
Serve hot with a squeeze of lemon juice.

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Featured Reviews for This Recipe

From: Chef Kate

On Apr 8, 2009

Excellent, straightforward treatment of scallops. I found the cooking time just a tad long--my Step 5 time was more like three minutes, but I think this is a matter of taste. The very nice sauce allows the flavor of the scallops to shine through. Thanks, Linda!

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From: Oolala

On Oct 16, 2007

Terrific! My DH loves scallops and these were so good. We used 1 1/2 lbs. of fresh bay scallops and browned them in 2 shifts (too many for the pan) and then put them all together when we added the shallots, etc. For the wine, we used white zinfindel. My older son loved this dish but my youngest admitted that he liked the sauce, but just doesn't like scallops. I will make this again for sure! Thanks for posting Linda!

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From: golfergirlj

On Jan 1, 2008

Good thing I made this today, for tomorrow is the big D (dreaded diet) Day. Mighty rich, but we loved it. Goes a long way, especially if served with heavy sides such as potatoes, etc. Made exactly as stated, except I left the sea scallops whole rather than halving them. Oh, just remembered that I used 1 1/2 lbs. of sea scallops. Relatively easy recipe, especially if you are organized and have everything cut and ready to go before beginning. (I was not and things were a bit hectic at the end. Shame on me.) The shallots added a very good flavor to this dish. Used a cheap white wine to cut down on cost and that was just fine. Great recipe, Linda!!

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