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.
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.
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.
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.
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.
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:
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How To Make Scallop Provencal
- 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
- 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.
- 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.