These Scallops Provençal are tender, buttery and prepared for an easy seafood dinner that feels a little fancy without requiring much work.
And that’s what I love about scallops.
Give them a good sear, a simple sauce and a few fresh ingredients and you really don’t need to do much else.
Serve these scallops with roasted potatoes, vegetables, rice or a simple watercress salad for an elegant dinner that’s surprisingly easy to make.
What Is Scallops Provençal?
Scallops Provençal is a French-inspired preparation that combines scallops with ingredients commonly associated with Provençal cooking, such as garlic and fresh herbs.
Our version uses sea scallops, shallot, garlic, parsley, butter and white wine, finished with fresh lemon and basil.
Our Special Tips
Dry the scallops well. Moisture is the enemy of a beautiful golden sear.
Don’t overcrowd the skillet. Give each scallop some room. Cook in batches if necessary. Make sure the oil is very hot.
Don’t keep moving them. Once the scallops hit the skillet, give them time to develop that golden crust before turning.
Shake off excess flour. We’re looking for a light coating—not breaded scallops.
Have everything ready before you start. Scallops cook quickly, so chop the shallot, garlic and herbs before they hit the pan.
What To Serve With Scallops Provençal
These scallops pair beautifully with:
- Roasted potatoes or smashed potatoes
- Rice or this Haitian black rice
- Pasta of choice
- Air fryer asparagus
- Green salad
- Crusty bread
You can also serve it with this Air Fryer Garlic Butter Shrimp.
For an elevated dish, consider serving it as an appetizer before serving it with this Bouillabaisse, another great French-inspired seafood recipe.
Few Questions You May Have While Making It
What wine is best for Scallops Provençal?
My favorite question!
Use a dry white wine that you would enjoy drinking. Sauvignon Blanc, Pinot Grigio or an unoaked Chardonnay can work well.
How do you get a good sear on scallops?
Pat the scallops thoroughly dry, use a properly heated skillet and avoid overcrowding the pan. Once they’re in the skillet, don’t continuously move them.
Can I use frozen scallops?
Yes. Thaw them completely in the refrigerator and pat them very dry before seasoning and cooking.
How To Make This Dish
Scallops Provençal Recipe
Equipment
- Nonstick Skillet
Ingredients
- 1 Lb. Scallop
- Salt and Pepper To Taste
- All-Purpose Flour; for dusting
- 2 Tbsp. Olive oil Divided
- 2 Tbsp. Butter
- ¼ Cup Fresh Parsley
- 1 Shallot Chopped
- 6 Garlic Cloves Chopped
- Juice From ½ Lemon For serving
- ¼ Cup White Wine
Instructions
- Season the Scallops with salt and pepper well. Set aside. When ready to cook, coat the scallop with flour. Shake to remove any excess flour. Set aside. In a cast iron skillet or nonstick skillet, heat up 2 tablespoon of oil medium high heat.
- Sear the scallop on both sides. When the scallop has browned, add the butter, then add the parsley, chopped shallot and garlic. Deglaze with white wine. Then add the lemon juice.Cook for 5 minutes, then serve warm.
Heather Johnson says
these were delicious – i love scallops but haven’t tried them like this before – i will definitely make them again!
Mirlene says
Thank you, Heather
Anjali says
I have always been nervous to make scallops from scratch at home but your helpful recipe and tips have inspired me to try it out!
Mirlene says
Thank you!
Sara says
These were surprisingly easy to make and were delicious! I’ve always been intimidated by cooking my own scallops, but this was so easy. The process shots were so helpful. Thank you!
Sara Welch says
This was such an elegant yet easy dish! Worthy of a restaurant, indeed; delicious!
Andrea says
Super easy to make and love the flavors of these scallops.