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Inas Scallops Provencal

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Ingredients

Adjust Servings:
1 lb fresh bay scallops or 1 lb sea scallops
kosher salt & freshly ground black pepper
all-purpose flour, for dredging
4 tablespoons unsalted butter, divided
1/2 cup chopped shallot (2 large)
1 garlic clove, minced
1/4 cup chopped fresh flat leaf parsley
1/3 cup dry white wine
1 lemon, cut in 1/2

Nutritional information

320.5
Calories
150 g
Calories From Fat
16.7 g
Total Fat
9.9 g
Saturated Fat
90.7 mg
Cholesterol
254.7 mg
Sodium
13.2 g
Carbs
1.9 g
Dietary Fiber
0.3 g
Sugars
26.9 g
Protein
290 g
Serving Size

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Inas Scallops Provencal

Features:
    Cuisine:

    I am a seafood lover, and this recipe was so easy to make and oh so tasty. I didn't have an open bottle of white wine so used cooking sherry and the flavor was great. The sauce was very flavorful. I served it with green beans and kale salad on the side as I don't eat a lot of carbs. This is a keeper recipe for sure. I'm sorry now that I didn't take a picture.

    • 35 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Ina’s Scallops Provencal,Courtesy of Ina Garten, Barefoot Contessa. A GREAT recipe for those seafood lovers! Amazingly simple to make and quick to the table… Enjoy!,I am a seafood lover, and this recipe was so easy to make and oh so tasty. I didn’t have an open bottle of white wine so used cooking sherry and the flavor was great. The sauce was very flavorful. I served it with green beans and kale salad on the side as I don’t eat a lot of carbs. This is a keeper recipe for sure. I’m sorry now that I didn’t take a picture.,LOVE this recipe! We are big seafood eaters and this is a perfect scallop recipe. The lemon is a great touch and I serve this over angel hair.


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    Steps

    1
    Done

    If You're Using Bay Scallops, Keep Them Whole.

    2
    Done

    If You're Using Sea Scallops, Cut Each One in 1/2 Horizontally.

    3
    Done

    Sprinkle With Salt and Pepper, Toss With Flour, and Shake Off the Excess.

    4
    Done

    in a Very Large Saute Pan, Heat 2 Tablespoons of the Butter Over High Heat Until Sizzling and Add the Scallops in 1 Layer.

    5
    Done

    Lower the Heat to Medium, and Allow the Scallops to Brown Lightly on 1 Side Without Moving Them, Then Turn and Brown Lightly on the Other Side. This Should Take 3-4 Minutes, Total.

    6
    Done

    Melt the Rest of the Butter in the Pan With the Scallops, Then Add the Shallots, Garlic, and Parsley, and Saute For 2 More Minutes, Tossing the Seasonings With the Scallops.

    7
    Done

    Add the Wine, Cook For 1 Minute, and Taste For Seasoning.

    8
    Done

    Serve Hot With a Squeeze of Lemon Juice.

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    Darcy Hendrix

    Plant-based pioneer exploring the world of vegan and vegetarian cuisine.

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