There’s an undeniable joy that comes with preparing a dish that feels both indulgent and surprisingly simple. Recently, while seeking a recipe to elevate an ordinary weeknight dinner, I stumbled upon Scallops Provencal. The delicate sweetness of the scallops paired with the vibrant flavor of shallots and fresh parsley instantly captured my imagination. The best part? This elegant dish can be prepared in just under 20 minutes, allowing you to impress your guests without sweating over the stove all evening.
As I seared the scallops to golden perfection, the kitchen quickly filled with the mouthwatering aroma of butter and garlic, transporting me to a sun-soaked terrace in the South of France. Whether you’re looking to impress a date or simply enjoy a memorable evening in, this scallop recipe is a go-to that adds a splash of sophistication to your dining table. Let’s dive into this culinary delight that will have everyone asking for seconds!
Why is Scallops Provencal a Must-try?
Simplicity at Its Best: Preparing Scallops Provencal takes just 20 minutes, making it perfect for any busy home cook looking to elevate their weeknight dinners.
Decadent Flavor: The marriage of tender scallops sautéed in butter with aromatic shallots and fresh parsley creates an irresistible dish that excites the palate.
Easy Cleanup: With just one pan needed, you can enjoy this gourmet meal without the hassle of a mountain of dishes afterward.
Crowd-Pleasing Appeal: Impress family and friends alike with this elegant dish—ideal for romantic dinners or casual gatherings.
Versatile Pairing: Serve with a crisp salad or over a bed of pasta for a delightful and balanced meal that’s sure to satisfy.
Discover Scallops Provencal Ingredients
For the Scallops
• 1 pound fresh bay or sea scallops – Choose the freshest scallops for the best flavor and texture.
• Kosher salt – Essential for enhancing the natural sweetness of scallops.
• Freshly ground black pepper – A sprinkle adds depth to the seasoning.
• All-purpose flour – Dredging in flour gives the scallops a light, crispy exterior when sautéed.
For the Sauté
• 4 tablespoons unsalted butter – This adds richness and a delicious golden color.
• 1/2 cup chopped shallots (2 large) – Shallots lend a mild onion flavor that complements the scallops beautifully.
• 1 garlic clove, minced – Garlic infuses the dish with fragrant warmth.
• 1/4 cup chopped fresh flat-leaf parsley leaves – Fresh parsley brings a burst of color and freshness to the plate.
For the Finish
• 1/3 cup dry white wine – A splash of wine enhances the flavors while deglazing the pan.
• 1 lemon, cut in 1/2 – The squeeze of lemon juice brightens the dish and balances the richness.
How to Make Scallops Provencal
-
Prep the Scallops: If you’re using bay scallops, keep them whole. For sea scallops, slice each in half horizontally. Sprinkle them with salt and pepper, then toss them in flour, shaking off any excess.
-
Sear the Scallops: In a very large sauté pan, heat 2 tablespoons of the butter over high heat until it’s sizzling, then add the scallops in a single layer.
-
Brown the Scallops: Lower the heat to medium and let the scallops brown lightly on one side without stirring, about 3 to 4 minutes. Flip and brown the other side until golden brown.
-
Add Aromatics: Melt the remaining butter in the pan with the scallops, then toss in the shallots, garlic, and parsley. Sauté for 2 more minutes, ensuring the scallops are well-coated with the flavorful mix.
-
Deglaze and Serve: Pour in the wine and cook for 1 minute. Taste for seasoning, then serve hot with a squeeze of fresh lemon juice for a burst of flavor.
Optional: Garnish with extra parsley for a vibrant touch.
Exact quantities are listed in the recipe card below.
Expert Tips for Scallops Provencal
• Freshness Matters: Always choose the freshest scallops available. Fresh scallops have a sweet, briny aroma that signifies quality.
• Avoid Overcooking: Keep a close eye on the cooking time. Overcooked scallops become rubbery. Aim for a light golden color on each side.
• Perfect Searing: Let the scallops sit undisturbed in the pan to achieve that beautiful caramelization. Resist the urge to move them too soon!
• Season Well: Don’t be shy with your salt and pepper. Proper seasoning enhances the dish’s overall flavor, making your Scallops Provencal truly irresistible.
• Wine Selection: Use a good-quality dry white wine for cooking; it enhances the flavors beautifully, giving depth to your sauce.
What to Serve with Scallops with Shallots and Parsley?
Create a beautiful dining experience to complement the luscious scallops that’s sure to impress every palate.
- Garlic Bread: This crispy, buttery delight is perfect for soaking up any leftover sauce, enhancing the meal’s flavors.
- Light Arugula Salad: The peppery crunch of fresh arugula refreshes the palate between bites, balancing the richness of the scallops.
- Creamy Risotto: A creamy risotto adds a touch of elegance, and its softness pairs beautifully with the tender scallops for a sophisticated dish.
- Roasted Asparagus: The earthy flavor and slight char of roasted asparagus provide a vibrant contrast, making each bite more delightful.
- Sparkling White Wine: A chilled glass of sparkling white wine elevates the entire dining experience while harmonizing with the scallops’ delicate sweetness.
- Lemon Tart: To finish, a zesty lemon tart offers a refreshing end to the meal, echoing the citrus notes in the scallops.
Scallops Provencal Variations & Substitutions
Feel free to mix things up and personalize your Scallops Provencal! A little creativity can lead to delightful new flavors.
-
Gluten-Free: Swap all-purpose flour for a gluten-free blend or cornstarch to dredge your scallops without sacrificing crunch.
-
Herb Twists: Try mixing in fresh tarragon or chives in place of parsley for a different herbaceous flair. Each will bring its unique aroma.
-
Spicy Kick: Add a pinch of red pepper flakes or freshly cracked black pepper to the butter for a welcome heat that sings against the sweetness of the scallops.
-
Creamy Version: Stir in a splash of heavy cream after adding the wine to create a luscious, creamy sauce that perfectly coats each scallop.
-
Vegetable Boost: Toss in some spinach or cherry tomatoes along with the shallots for added color and nutrition; they’ll wilt and burst with flavor.
-
Lemon Zest: Add a touch of lemon zest along with the lemon juice for an extra brightness that enhances the overall dish.
-
Wine Alternatives: Replace the dry white wine with a light broth for a non-alcoholic version or use a splash of champagne for a festive twist.
-
Seafood Variation: Substitute scallops for shrimp or a firm white fish like halibut, adjusting the cooking time as needed to ensure perfect doneness.
These simple adjustments not only cater to dietary needs but also allow you to explore new tastes and textures in your cooking adventure!
How to Store and Freeze Scallops Provencal
Refrigerator: Store any leftover Scallops Provencal in an airtight container for up to 2 days to maintain freshness and flavor.
Freezer: For longer preservation, freeze the scallops before cooking. Arrange them in a single layer on a baking sheet, freeze solid, then transfer to a freezer bag for up to 3 months.
Reheating: Thaw frozen scallops in the fridge overnight. Reheat gently in a non-stick skillet over low heat to prevent overcooking, adding a splash of wine or broth to keep them moist.
Serving: Always check for doneness before serving; properly reheated scallops should be warm and tender, not rubbery.
Make Ahead Options
These Scallops Provencal are fantastic for meal prep, allowing you to enjoy a gourmet dish with minimal fuss on busy weeknights! You can prep the scallops by cleaning and seasoning them up to 24 hours in advance. Simply store them in an airtight container in the refrigerator to keep them fresh. Additionally, chop the shallots, garlic, and parsley ahead of time; they’ll stay vibrant for up to 3 days when refrigerated in a separate container. When you’re ready to serve, just follow the cooking steps—sauté the scallops and aromatics, deglaze with white wine, and finish with lemon juice, resulting in a deliciously effortless meal that’s just as delightful as when freshly made!
Scallops Provencal Recipe FAQs
What is the best way to select fresh scallops?
Absolutely! When selecting scallops, look for those that are firm to the touch and have a sweet, briny aroma. They should be moist but not excessively wet or slimy. If buying from a fishmonger, ask to smell them; they should have a fresh ocean scent. Avoid any scallops that appear dry or have a strong fishy smell.
How should I store leftover Scallops Provencal?
You can store leftover Scallops Provencal in an airtight container in the refrigerator for up to 2 days. To retain maximum freshness, ensure they cool before sealing. If you think you won’t eat them within that time, consider freezing them.
Can I freeze cooked scallops?
Very! To freeze cooked scallops, first allow them to cool completely. Then, arrange them in a single layer on a baking sheet and place it in the freezer until they are solid. After that, transfer the scallops to a freezer-safe bag, removing as much air as possible. They can be frozen for up to 3 months. For best results, reheat gently without stovetop cooking to prevent overcooking.
What should I do if my scallops are rubbery?
Rubbery scallops usually indicate they were overcooked. If you find this happens, remember that scallops cook very quickly—typically 3 to 4 minutes total when searing. It’s best to keep an eye on them and remove them from heat as soon as they are slightly firm but still springy. If you need to test doneness, they should feel tender to the touch.
Are scallops suitable for those with shellfish allergies?
No, scallops are a type of shellfish, and individuals with shellfish allergies should avoid them altogether. If you are looking for alternatives, consider using firm white fish like cod or tilapia, though the flavors will differ slightly.
Can I make scallops in advance?
I recommend making scallops just before serving for the best texture and flavor. If you’re pressed for time, you can prepare the aromatics and sauce in advance. Simply start cooking the scallops right before serving to prevent them from becoming overcooked. This way, you maintain those tender, delightful bites that we all love!
Savor Scallops Provencal: A Quick Gourmet Dinner Delight
Ingredients
Equipment
Method
- If you're using bay scallops, keep them whole. For sea scallops, slice each in half horizontally. Sprinkle them with salt and pepper, then toss them in flour, shaking off any excess.
- In a very large sauté pan, heat 2 tablespoons of the butter over high heat until it’s sizzling, then add the scallops in a single layer.
- Lower the heat to medium and let the scallops brown lightly on one side without stirring, about 3 to 4 minutes. Flip and brown the other side until golden brown.
- Melt the remaining butter in the pan with the scallops, then toss in the shallots, garlic, and parsley. Sauté for 2 more minutes, ensuring the scallops are well-coated with the flavorful mix.
- Pour in the wine and cook for 1 minute. Taste for seasoning, then serve hot with a squeeze of fresh lemon juice for a burst of flavor.