Scallops of the Provence
Transport your taste buds to the sunny shores of southern France with "Scallops of the Provence," a dish that melds simple elegance with vibrant Mediterranean flavors. Perfectly seared sea scallops form the centerpiece of this recipe, boasting a golden crust and tender interior. They're nestled in a luscious sauce of sweet cherry tomatoes, fragrant garlic, dry white wine, and a burst of fresh herbs like parsley and thyme, all brightened with a splash of lemon juice. With just 30 minutes from prep to plate, this quick yet sophisticated dish is ideal for weeknight dinners or impressive entertaining. Serve these Provençal-style scallops over linguine, rice, or alongside crusty bread to soak up every drop of the aromatic sauce. Bursting with freshness, flavor, and French charm, this recipe is your new go-to for easy gourmet dining.
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Recipe Information
Ingredients
- 500 grams Sea scallops
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic cloves, minced
- 200 grams Cherry tomatoes, halved
- 100 milliliters Dry white wine
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 whole Lemon, juiced
Instructions
Pat the scallops dry with a paper towel and season both sides with salt and black pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Swirl to coat the pan.
When the skillet is hot, add the scallops. Sear for 2 minutes on each side until golden brown and slightly crusty. Remove scallops from the skillet and set aside on a plate.
In the same skillet, lower the heat to medium and add the remaining olive oil and butter.
Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Stir in the halved cherry tomatoes and cook for 3-4 minutes, allowing them to soften and release their juices.
Pour in the white wine and bring to a simmer for 2-3 minutes, letting it reduce slightly.
Stir in the fresh parsley, thyme, and the juice of one lemon. Mix well to combine the flavors.
Return the seared scallops to the skillet and spoon the sauce over them. Warm them gently for 1-2 minutes without overcooking.
Serve immediately, garnished with additional parsley if desired, alongside crusty bread or over a bed of rice or linguine.
Nutrition Facts
Calories |
1159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 4542 mg | 197% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 7.8 g | ||
| Protein | 105.9 g | 212% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 2327 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
