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    Seafood Recipes » Scallop Provencal

    Scallop Provencal

    Posted On March 29, 2022 By Mirlene Last updated March 30, 2022 7 Comments

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    Scallop provencal Pinterest Pin

    This Scallops Provencal dish is another seafood dish that’s not only easy to make, but also befitting as a party starter or a main course meal. 

    cooked scallops in white plate

    The Scallops Provencal is native to the Southeastern part of France and the use of garlic toppings and fresh parsley finish confirm its origin. 

    One of the leading highlights of this dish is the fact that it is fast and easy to make. It goes perfectly with different embellishments, depending on the situation. 

    For instance, you can have a light plate of sparsely dressed greens to go with the Scallops Provencal or a plate of grilled or air fryer asparagus and roasted potatoes. 

    Either way, the dish is perfect and befitting for numerous occasions.

    Origin Of Scallops Provencal

    The dish, Scallops Provençal, originates from the Provence region in France. This region shares the same border with the Mediterranean Sea and as a result, the popular foods in this region are seafood. 

    Therefore, seafood such as fish, oysters, shrimp, and scallops are made into special dishes that reflect the culture of the people staying in this region.

    Over years, as with many things in France, this dish traveled across many parts of Europe and North America. 

    Now, Scallops Provencal is popular and well-sought after in many European and North American countries.

    Scallops

    From the name of the dish, it is evident that scallop is the key ingredient in the Scallops Provencal.

    Scallops are not only nutritious, but they are also delicious as well as ethical. 

    What are the different types of scallops?

    For many people that care about the animals that they eat, it would help to know that scallops are harvested under government regulations, especially in the US, and are not an endangered species like some seafood or aquatic animals that people consume.

    However, it is important to understand that two types of scallops can be used for Scallops Provencal. These types include Bay Scallops and Sea Scallops.

    Cooked scallop on plate

    Bay Scallops are usually found and harvested by the bays or estuaries and other shallow water bodies. As a result of their habitat, they cannot grow big and are usually very small. 

    Bay scallops are the smallest types of scallops and because of this, they are not considered much of a delicacy.

    However, it is important to state that they have a sweet, delicate, and lovely taste.  

    Now, because of their size, you cannot pan-sear bay scallops, and this makes them rough. 

    The best way of preparing bay scallops is to deep-fry them, sauté them or make them into a gratin. You can also incorporate the scallops as part of a ceviche. 

    On the brighter side, bay scallops are cheaper than sea scallops. This is because they are easy to catch. 

    Other names for the bay scallops include calico scallops, queen scallops, China scallops, Nantucket scallops, and Cape scallops.

    Sea Scallops are found in deep waters and oceans. As a result of their large habitat, this type of scallops can grow larger which makes them bigger than bay scallops. 

    The size of an average sea scallop is around one-and-a-half inches in diameter while that of the bay scallop is usually around a quarter inch in diameter.

    With a sea scallop, you can do pan-searing or prepare the scallop like a filet mignon. The heat from the pan-searing leaves a crusty layer which makes the middle soft and juicy. 

    You can also prepare sea scallops by grilling, poaching, or sautéing.

    Because of their size and the fact that you can pan-sear them, sea scallops are a bit more expensive and deemed more luxurious than bay scallops.

    Other names for the scallops include jumbo scallops, Alaskan Scallops, great scallops, or king scallops.

     These two are the most popular types of scallops and they are mostly used in making Scallops Provencal.

    How To Store Scallops Provençal

    As much as Scallops Provencal is tasty and nutritious, there are instances where you might have leftovers or quantities that you wish to store for some time. 

    When storing Scallops Provençal, the key ingredient determines the best storage option, and this is the scallops themselves.

    Scallops are versatile and are particularly well-enjoyed because they have a soft texture.

    scallop provencal on plate

    While you can refrigerate the Scallops Provençal, you should not do so for more than three to four days. This is because they will spoil as fast as possible. 

    If you want to leave the scallops for long periods, the best option is to freeze them.

    The following are steps to be followed when freezing your Scallops Provencal:

    Step 1: Use plastic to wrap the dish. You can also use an airtight container.

    Step 2: Put the enclosed dish in the coldest part of your freezer. This will keep the scallops safe and edible for the next 3 to 4 months.

    However, if you can freeze the dish at zero degrees Fahrenheit, the scallops will be edible indefinitely.

    Step 3: When you are ready to eat the frozen dish, it helps to thaw the dish in a refrigerator a day before its consumption. 

    Due to the expanding activity of water during the freezing process, the scallops will have more moisture and the texture will be a little bit softer after freezing.

    Tips For Using Frozen Scallops

    Previously frozen scallops are usually the tastiest. This is because of the increased moisture after freezing.

    scallop on white plate

    You should avoid eating scallops with a fishy smell. As much as there are aquatic animals, fresh scallops do not have a fishy smell. 

    Fresh scallops do not usually have an odor, and when they do, it is a mild and sweet smell.

    Variations & Substitution

    Despite being the key ingredient in the Scallops Provencal, you can replace scallops with other seafood when making the dish. 

    The only difference is that you won’t be able to call it Scallops Provencal, as the scallop is no longer present in the dish. 

    Therefore, seafood such as oysters, lobsters, and shrimp can take the place of scallops in Scallops Provencal. 

    You can also go for Abalones, but they are quite expensive and might not be an ideal option if you are on a tight budget.

    More Seafood Recipes To Enjoy

    If you loved this Scallop Provencal recipe, try this air fryer garlic butter shrimp recipe next. We also recommend trying of these recipes:

    Air Fryer Fish And Chips

    Air Fryer Salmon Steaks

    Air Fryer Cajun Fish

    AIR FRIED PORGY FISH

    BOUILLABAISSE (FRENCH FISH STEW)

    FISH AND GRITS

    AIR FRYER SEA BASS

    HAITIAN STYLE SMOKED HERRING

    HONEY GARLIC SALMON

    CREAMY SHRIMP ALFREDO

    INSTANT POT LOW COUNTRY SHRIMP BOIL

    BEST AIR FRYER RECIPES

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    Tag us on Instagram or Facebook so we can see your beautiful dish.

    Also, we would appreciate if could give it a star rating below!

    scallop provencal on plate

    How To Make Scallop Provencal

    This Scallops Provencal dish is another seafood dish that’s not only easy to make, but also befitting as a party starter or a main course meal
    5 from 5 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: French
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 2 Servings
    Author: Savory Thoughts

    Equipment

    • Skillet

    Ingredients

    • 1 Lb. Scallop
    • Salt and Pepper To Taste
    • 4 Tbsp. Butter
    • 2 Tbsp. Olive oil Divided
    • ¼ Cup Fresh Parsley
    • 4 Tbsp. All-Purpose Flour
    • 1 Shallot Chopped
    • 3 Garlic Cloves Chopped
    • ½ Cup White Wine
    • 3-5 Basil Leaves For serving
    • Juice From ½ Lemon For serving

    Instructions

    • Season the Scallops with salt and pepper well. Set aside.
      When ready to cook, coat the scallop with flour. Set aside.
      In a cast iron skillet or nonstick skillet, heat up 1 tablespoon of oil and the butter over medium heat.
      Scallop Provencal step by step guide
    • Sear the scallop on both sides. When the scallop has browned, add the parsley, chopped shallot and garlic. 
      Stir well and then deglaze with white wine. 
      Cook for 5 minutes, then serve with olive oiled, lemon juiced and basil. 
      Cooked scallop on plate

    Notes

    **** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).
     
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    Reader Interactions

    Comments

    1. Heather Johnson

      April 05, 2022 at 2:00 am

      5 stars
      these were delicious – i love scallops but haven’t tried them like this before – i will definitely make them again!

      Reply
      • Mirlene

        April 06, 2022 at 10:40 pm

        Thank you, Heather

        Reply
    2. Anjali

      April 05, 2022 at 1:57 am

      5 stars
      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!

      Reply
      • Mirlene

        April 06, 2022 at 11:43 pm

        Thank you!

        Reply
    3. Sara

      April 05, 2022 at 12:39 am

      5 stars
      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!

      Reply
    4. Sara Welch

      April 04, 2022 at 11:18 pm

      5 stars
      This was such an elegant yet easy dish! Worthy of a restaurant, indeed; delicious!

      Reply
    5. Andrea

      April 04, 2022 at 11:11 pm

      5 stars
      Super easy to make and love the flavors of these scallops.

      Reply

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