Ina's Scallops Provencal

Elevate your seafood game with Ina's Scallops Provencal, a quick and elegant dish bursting with rustic French flavors. Sweet, tender sea scallops are lightly dredged in flour, then seared to golden perfection in a sizzling mix of butter and olive oil. A luscious pan sauce follows, featuring fragrant shallots, garlic, fresh parsley, thyme, and a splash of dry white wine for a beautifully balanced finish. Ready in just 20 minutes, this recipe is perfect for a weeknight dinner or a sophisticated dinner party. Serve these succulent scallops with crusty bread to soak up the rich, herby sauce, or pair them with rice or pasta for a complete, restaurant-worthy meal. Perfectly simple yet undeniably impressive, this dish is a testament to the beauty of classic Provençal cuisine.

Nutriscore Rating: 60/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 4

Ingredients

• 1 pound Fresh sea scallops
• 0.25 cup All-purpose flour
• 4 tablespoons Unsalted butter
• 2 tablespoons Olive oil
• 2 tablespoons Shallots, minced
• 2 teaspoons Garlic, minced
• 2 tablespoons Fresh flat-leaf parsley, chopped
• 1 teaspoon Fresh thyme leaves
• 0.5 cup Dry white wine
• 1 teaspoon Kosher salt
• 0.5 teaspoons Freshly ground black pepper

Directions

Step 1

Begin by patting the sea scallops dry with a paper towel. Lightly season them on both sides with kosher salt and black pepper.

Step 2

Place the flour on a plate or shallow bowl and gently dredge each scallop, shaking off the excess flour.

Step 3

In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat until the butter is melted and the mixture is hot and bubbling.

Step 4

Carefully add the scallops to the skillet, being sure not to overcrowd the pan. Sear the scallops for about 2 minutes on each side until they are golden brown and just cooked through. Remove the scallops from the pan and set aside.

Step 5

Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Once melted, add the minced shallots and garlic, stirring frequently for 1-2 minutes until fragrant and softened.

Step 6

Add the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine reduce by half, about 2-3 minutes.

Step 7

Stir in the chopped parsley and thyme, then return the scallops to the pan, spooning the sauce over them to heat through for 1 minute.

Step 8

Serve immediately, garnished with additional fresh parsley if desired, alongside crusty bread or over a bed of rice or pasta.

Nutrition Facts

Serving size	(715.8g)

Amount per serving	% Daily Value*
Calories	1392.6

Total Fat 80.2g	0%
Saturated Fat 32.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 310.0mg	0%
Sodium 3636.4mg	0%
Total Carbohydrate 56.0g	0%
Dietary Fiber 2.0g	0%
Total Sugars 1.8g
Protein 97.8g	0%

Vitamin D 0IU	0%
Calcium 89.3mg	0%
Iron 4.5mg	0%
Potassium 1720.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.0%

Protein: 29.3%

Carbs: 16.8%