5 Reviews of Ina's Scallops Provencal

From: Greys4me

On Sep 8, 2007

I made this the other night after watching Ina's show on The Food Network. Everyone just raved about how wonderful it was! AWESOME recipe! This one's a keeper!

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!!

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!

From: Irmgard

On Oct 30, 2007

Wonderful recipe but then, all of Ina's recipes are wonderful.

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!