Scallops Provencal Recipe -French Special
Scallops Provençal is a delightful seafood dish inspired by the flavors of Provence, a region in the south of France. Tender scallops are quickly seared to golden perfection and then sautéed in a rich, aromatic sauce made with garlic, shallots, tomatoes, white wine, and fresh herbs like thyme and basil. The combination of briny scallops and the vibrant, herb-infused sauce brings out a burst of Mediterranean flavors in every bite. Simple yet elegant, Scallops Provençal makes for a sophisticated entrée that’s perfect for special occasions or a weeknight dinner with a French twist.
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
Scallops Provencal Ingredients:
- 1 lb (450g) sea scallops, patted dry
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 1/2 cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
- 1 cup cherry tomatoes, halved
- 1/4 cup chicken or vegetable broth (optional, for extra sauce)
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 2 tbsp fresh basil, chopped
- Salt and freshly ground black pepper, to taste
- Lemon wedges (for serving)
- Fresh parsley, chopped (for garnish)
How to make Scallops Provencal :
Prepare the Scallops: Pat the scallops dry with paper towels to remove any excess moisture. This helps achieve a nice sear. Season them lightly with salt and pepper on both sides.
Sear the Scallops:Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the scallops in a single layer, making sure not to crowd them (sear in batches if necessary).Sear the scallops for 2-3 minutes per side until they form a golden-brown crust. Remove the scallops from the skillet and set aside.
Make the Provençal Sauce:In the same skillet, lower the heat to medium and add the butter. Once melted, add the minced garlic and chopped shallot. Sauté for 1-2 minutes until fragrant and soft.
Add the white wine to the pan, scraping up any brown bits from the bottom of the skillet (this adds flavor to the sauce). Let the wine cook down for about 2-3 minutes, reducing by half.
Stir in the halved cherry tomatoes and thyme. Let them cook for 2-3 minutes, allowing the tomatoes to soften and release their juices. If you want a bit more sauce, add the broth and let it simmer for an additional minute or two.
Finish the Dish:Return the scallops to the pan and spoon the sauce over them. Let the scallops simmer in the sauce for another 1-2 minutes to heat through.
Stir in the chopped basil and adjust seasoning with salt and pepper to taste.
Serve:Serve the scallops immediately, garnished with fresh parsley and a squeeze of lemon juice on top. Pair with a side of rice, roasted vegetables, or crusty bread to soak up the delicious sauce.
Recipe Notes:
Scallops:Make sure to use dry-packed scallops (not soaked in a preservative solution) for the best sear and flavor. Patting them dry before cooking is essential to achieve a golden crust.
Wine:A dry white wine, such as Sauvignon Blanc, Pinot Grigio, or Chardonnay, works best for the sauce. Avoid sweet wines as they can make the sauce overly sugary.
Tomatoes:If cherry tomatoes are out of season, you can substitute them with canned diced tomatoes, though fresh tomatoes provide a sweeter and more vibrant flavor.
Make Ahead:While scallops are best served immediately after cooking, you can prepare the sauce in advance and store it in the fridge. When ready to serve, simply heat the sauce and add the seared scallops for the final cook.
