Scallops Provencal Recipe

Scallops Provencal is a classic French dish that feels both luxurious and effortless. With tender scallops seared to perfection in butter, fragrant shallots, garlic, fresh parsley, and a splash of white wine, it’s a meal that’s perfect for both special occasions and weeknight dinners. Ready in just 20 minutes, it’s simple enough for any home cook.

Ingredients

• 1 pound fresh bay or sea scallops

• Kosher salt and freshly ground black pepper

• All-purpose flour, for dredging

• 4 tablespoons (½ stick) unsalted butter, divided

• ½ cup chopped shallots (about 2 large)

• 1 garlic clove, minced

• ¼ cup chopped fresh flat-leaf parsley

• ⅓ cup dry white wine

• 1 lemon, halved

Directions

1. Prepare the scallops: If using bay scallops, leave them whole. For larger sea scallops, slice each one horizontally in half. Season with salt and pepper, then lightly dredge in flour, shaking off the excess.

2. Sear the scallops: In a large sauté pan, melt 2 tablespoons of butter over high heat until sizzling. Arrange the scallops in a single layer. Reduce heat to medium, and cook until lightly browned on one side. Turn and brown the other side this takes about 3–4 minutes total.

3. Add aromatics: Add the remaining 2 tablespoons of butter to the pan. Stir in the shallots, garlic, and parsley, and sauté for 2 more minutes, tossing the scallops with the seasonings.

4. Finish the sauce: Pour in the wine, let it simmer for 1 minute, and taste for seasoning.

5. Serve: Plate the scallops and finish with a squeeze of fresh lemon juice. Serve immediately with crusty bread, rice, or a simple green salad.

Tips for Perfect Scallops

• Pat dry before cooking: Excess moisture prevents scallops from browning.

• Use high heat initially: A hot pan gives scallops that golden crust.

• Pairing ideas: A crisp Sauvignon Blanc or Chardonnay complements the buttery flavors beautifully.

Scallops are a lean source of protein, low in fat, and rich in vitamin B12 and selenium, making this a light yet nutrient-packed dish.

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