No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (314g) Recipe makes 2 servings
Calories 366
Calories from Fat 169		(46%)
Amount Per Serving		%DV
	Total Fat 18.8g	28%
	Saturated Fat 2.5g	12%
	Monounsaturated Fat 12.4g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 75mg		25%
Sodium 370mg		15%
Potassium 915mg		26%
Total Carbohydrate 9.1g		3%
	Dietary Fiber 1.0g	4%
	Sugars 1.7g
Protein 39.0g		78%
detailed view... how is this calculated?

Scallops Provencale

Recipe #22437 | 15 min | 10 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Meghan
Mar 14, 2002

I got this recipe from Epicurean magazine. It's a delicious way to serve scallops without butter. Perfect when paired with pasta

SERVES 2 (change servings and units)

Ingredients

1 lb large sea scallops, patted dry
2 1/2 tablespoons olive oil
2 cloves garlic, sliced thin
1 tomato, diced
1/8 teaspoon dried thyme, crumbled
1/4 cup shredded fresh basil leaf

Directions

1
In a non-stick skillet large enough to hold the scallops in one layer heat 1 tablespoon of the oil over high heat until it is hot but not smoking and in it sear the scallops for 1 to 2 minutes on each side, or until they are golden brown and just cooked through.
2
Transfer the scallops with a slotted spoon to a small platter and keep them warm, covered loosely.
3
Add the remaining 1 1/2 tablespoons oil to the skillet and in it cook the garlic over moderate heat, stirring, until it is pale golden.
4
Add the tomato and the thyme and cook the mixture, stirring, for 1 minute.
5
Season the tomato mixture with salt and pepper, spoon it over and around the scallops, and sprinkle the scallops provencale with the basil.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Fairy Bread

Green Herb Seasoned Salt

Cheese Cracker Pizza Nachos

Kfc Coleslaw

Cran-Cherry Plasma Transfusion

Featured Reviews for This Recipe

From: Chef #196107

On Dec 2, 2008

Beautiful for dinner in my restaurants , just add pasta with a thin sauce, new york strip and a glass of Merlot. Larry Schroeder Chef Abbotsford B.C. Canada

1 person found this review helpful

Was this review helpful to you? YES | NO

From: SailingChef

On Sep 1, 2008

YUM! I used bay scallops since that's what I had and also canned tomatoes and it was still very good. Served with angel hair pasta.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Miss Annie

On Aug 5, 2005

This is a wonderful recipe. I used sea scallps, thawed in milk, then drained. The simple ingredients enhanced the lovely scallops. I served over angel hair pasta. Thanks for sharing this lovely recipe. Definately a 5* recipe.

9 people found this review helpful

Was this review helpful to you? YES | NO

From: Just Call Me Martha

On Apr 18, 2003

This is a great recipe! I forgot the thyme and used half scallops and half shrimp because that's what I had on hand. The fresh basil really makes this dish. I served it over linguine noodles with a little sqeeze of lemon. Very good. Since this is so easy and we usually have the ingredients on hand, I can see making this quite often. Thanks.

8 people found this review helpful

Was this review helpful to you? YES | NO

Read all 8 reviews