Scallops Provencale
Elevate your seafood dining experience with this elegant yet approachable recipe for Scallops Provençale, featuring tender, golden-seared sea scallops bathed in a vibrant Mediterranean-inspired sauce. This dish combines the sweetness of cherry tomatoes, the aromatic depth of garlic and shallots, and the bright acidity of dry white wine and fresh lemon juice, all enhanced by fragrant fresh herbs like parsley and thyme. Quick to prepare in under 35 minutes, this recipe is perfect for a weeknight dinner or special occasion. Serve alongside crusty bread or fluffy steamed rice to capture every drop of the flavorful pan sauce, making Scallops Provençale a memorable centerpiece of your next meal. Keywords: Scallops Provençale recipe, Mediterranean seafood recipe, easy scallop dinner, wine and garlic sauce.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound sea scallops
- 0.25 cup all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 small shallots, finely chopped
- 3 garlic cloves, minced
- 1.5 cups cherry tomatoes, halved
- 0.5 cup dry white wine
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 1 tablespoon lemon juice
- to taste salt
- to taste black pepper
Instructions
Rinse the scallops under cold water and pat them thoroughly dry with paper towels. Remove the tough muscle on the side of each scallop if still attached.
Season the scallops with a light sprinkle of salt and black pepper, then lightly dredge them in the all-purpose flour. Shake off any excess flour.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter has melted and the pan is hot, sear the scallops in a single layer for 2–3 minutes on each side, until golden brown and just cooked through. Do not overcrowd the pan; cook in batches if needed. Transfer the scallops to a plate and cover loosely with foil to keep warm.
In the same skillet, add the remaining olive oil and butter. Lower the heat to medium and add the chopped shallots. Sauté for 2 minutes until softened, then stir in the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn the garlic.
Add the halved cherry tomatoes to the skillet and cook for about 5 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
Pour in the dry white wine and let it simmer for 3–4 minutes, allowing the liquid to reduce slightly and the flavors to concentrate.
Stir in the fresh parsley, thyme leaves, and a splash of lemon juice. Season the sauce with salt and black pepper to taste.
Return the seared scallops to the skillet and spoon some of the sauce over them. Heat gently for 1–2 minutes, just until warmed through, being careful not to overcook the scallops.
Serve the Scallops Provencale immediately with crusty bread, steamed rice, or a side of sautéed vegetables to soak up the flavorful sauce.
Nutrition Facts
Calories |
1259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.8 g | 73% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 5419 mg | 236% | |
| Total Carbohydrate | 72.0 g | 26% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 10.7 g | ||
| Protein | 100.7 g | 201% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2398 mg | 51% | |
*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.
