8 Reviews of Scallops Provencale

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.

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.

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.

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

From: Ed&Theresa

On Oct 26, 2006

We love scallops, but we thought the flavor was bland. Tried Miss Annie idea about thawing in milk. Served over pasta.

From: SmilinJenE

On Apr 29, 2007

Delicious! If you are a sauce lover you might want to add a marinara, but I love just the fresh veggies and oil with my pasta. My boyfriend added marinara to his plate and he still gave it 5 stars. Thanks for sharing!

From: miss_rodrigun

On Dec 3, 2007

Extremely simple and easy but very delicious recipe. The ingredients speak for themselves in this one and all you have to do is put them together. I love recipes like this! Short and to the point.

From: Chef #698203

On Dec 21, 2007

Great recipe and so easy to make! I've seared scallops just about 1 minute and after adding tomatoes and thyme I've put the scallops back in the pot and cooked it for another minute - still a brilliant dish with pasta in my case - fettuccine. Thanks for sharing.