Scallops Provençal Recipe

Tender seared scallops cooked with butter, garlic, shallots, fresh parsley and white wine, then finished with lemon and fresh basil.

Course Dinner

Cuisine French

Prep Time 10

Cook Time 15

Total Time 25

Servings Servings

Calories 927kcal

Author Savory Thoughts

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.

Notes

Storage

Store leftover cooked scallops in an airtight container in the refrigerator and use within 3–4 days.

However, scallops are at their best immediately after cooking. Reheating them too aggressively can make them rubbery.

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