Scallops Provencal Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BAY SCALLOPS PROVENçAL



Bay Scallops Provençal image

Sometimes the best pairings are accidental. One weekend when I had some work to do, I asked my husband to go to the local fish market and pick up one of their marvelous chowders that could be reheated for lunch. He came home instead with a pound of local bay scallops, the first of the season (and abundant this year). Now I had to cook. Fortunately, I had other suitable ingredients on hand and in less than 30 minutes, lunch was on the table. Not one to let a tasting opportunity go to waste, I figured the dish I almost literally threw together would be compatible with a bottle of simple white Burgundy. It had just enough richness in the glass.

Provided by Florence Fabricant

Categories     easy, quick, weekday, appetizer

Time 20m

Yield 2 to 3 main-course servings

Number Of Ingredients 13

1 pound fresh bay scallops
3 tablespoons flour
Salt and pepper
pepper
2 tablespoons extra virgin olive oil
1 large shallot, minced
2 cloves garlic, minced
2 plum tomatoes, finely chopped
Juice of 1/2 lemon
1/3 cup dry white wine
1 1/2 tablespoons unsalted butter, softened
2 tablespoons minced flat-leaf parsley
Toasted baguette slices, for serving

Steps:

  • Season the flour with some salt and pepper and toss the scallops in it. Heat the oil in a 10- to 12-inch skillet. Add the shallot and garlic and sauté over medium heat a few minutes, until soft. Remove, draining well to keep most of the oil in the pan. Increase the heat to medium-high. Shake excess flour from the scallops and sauté them, tossing, until lightly browned.
  • Return the shallot and garlic to the skillet. Add the tomatoes and sauté until they soften, a minute or so. Add the lemon juice and wine and stir just until the ingredients are well combined. With a slotted spoon, transfer the scallops to a warm serving dish. (It's fine if some vegetables hitch a ride with the scallops.)
  • Increase the heat to high and reduce the liquid until it thickens to the consistency of heavy cream. Lower heat, swirl in the butter and check the seasoning. Fold in the parsley. Pour the sauce over the scallops and arrange the toast around the platter.

Nutrition Facts : @context http, Calories 321, UnsaturatedFat 10 grams, Carbohydrate 20 grams, Fat 16 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 5 grams, Sodium 661 milligrams, Sugar 4 grams, TransFat 0 grams

INA'S SCALLOPS PROVENCAL



Ina's Scallops Provencal image

Courtesy of Ina Garten, Barefoot Contessa. A GREAT recipe for those seafood lovers! Amazingly simple to make and quick to the table... Enjoy!

Provided by Lindas Busy Kitchen

Categories     < 15 Mins

Time 15m

Yield 3 serving(s)

Number Of Ingredients 9

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

Steps:

  • If you're using bay scallops, keep them whole.
  • If you're using sea scallops, cut each one in 1/2 horizontally.
  • Sprinkle with salt and pepper, toss with flour, and shake off the excess.
  • In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer.
  • 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.
  • 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.
  • Add the wine, cook for 1 minute, and taste for seasoning.
  • Serve hot with a squeeze of lemon juice.

SCALLOPS PROVENCALE



Scallops Provencale image

This is based on a recipe from the cookbook that came with my KitchenAid mixer. The introduction states, "Fresh scallops and mushrooms simmered in a light but spicy tomato sauce," and "When selecting scallops, choose ones that are translucent and shiny in appearance and have a sweetish aroma." Serve with hot cooked rice or a loaf of crusty bread.

Provided by mersaydees

Categories     Low Cholesterol

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 lb fresh mushrooms
1 (28 ounce) can Italian tomatoes, seeded, juice reserved
1 tablespoon olive oil
1 tablespoon butter or 1 tablespoon margarine
4 garlic cloves, minced
1 lb scallops (bay or sea)
2 tablespoons red wine
2 tablespoons parsley, chopped
1 tablespoon lemon juice
1/4 teaspoon oregano
1/4 teaspoon basil
salt
pepper

Steps:

  • Slice mushrooms and set aside.
  • Chop tomatoes.
  • In 12-inch skillet over medium heat, heat butter and olive oil.
  • Add garlic and saute 1 minute.
  • Add scallops and saute 1 minute.
  • Add mushrooms and cook another minute.
  • Stir in tomatoes with their juice, red wine, parsley, lemon juice, oregano, basil, salt, and pepper.
  • Reduce heat and simmer 5 to 7 minutes.
  • Serve immediately.

BAY SCALLOPS PROVENCAL



Bay Scallops Provencal image

Provided by Florence Fabricant

Categories     dinner, weekday, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
1/3 cup finely chopped onion
1/4 cup finely chopped fresh fennel
5 cloves garlic, finely chopped
4 plum tomatoes, peeled and very finely chopped
1/2 cup dry white wine, approximately
Salt and freshly ground black pepper
Pinch hot red pepper flakes
1 teaspoon minced fresh thyme, or 1/2 teaspoon dried
1 pound bay scallops
1 tablespoon minced fresh parsley

Steps:

  • Heat the oil in a heavy skillet over medium heat. Add the onion and fennel and saute until it has softened and is just beginning to color. Stir in the garlic, saute until it barely turns gold, then add the tomatoes and wine.
  • Season with salt and pepper, hot pepper flakes and thyme. Lower the heat to a slow simmer and cook 15 to 20 minutes, until the tomatoes have lost their raw taste and the sauce is smooth. If the sauce thickens too much, add a little additional wine.
  • Increase the heat to medium, add the scallops and cook, stirring occasionally, until they are just barely cooked through, three to five minutes. The surface of the scallops will show some cracking. If the sauce has reduced too much, add a little more wine.
  • Check seasonings, transfer to a serving dish or four plates and serve sprinkled with parsley.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 1 gram, Sodium 538 milligrams, Sugar 3 grams, TransFat 0 grams

SCALLOPS à LA PROVENçAL



Scallops à La Provençal image

Provided by Georgia Downard

Categories     Low Cal     Dinner     Scallop     Healthy     Self     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 12

5 cups cherry tomatoes
2 1/2 tablespoons chopped garlic, divided
5 teaspoons chopped fresh thyme, divided
5 teaspoons olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
Vegetable oil cooking spray
2 cups fresh corn
1 pound sea scallops
2 teaspoons balsamic vinegar
3 tablespoons chopped fresh herbs such as parsley, basil, chives or a combination, divided
2 cups arugula

Steps:

  • Heat oven to 375°F. In a bowl, combine tomatoes with 2 tablespoons garlic, 3 teaspoons thyme, 3 teaspoons oil, 1/4 teaspoons salt and 1/4 teaspoon black pepper. Coat a rimmed sheet pan with cooking spray; spread tomato mixture on pan in a single layer. Bake, stirring once or twice, until tomatoes are soft and slightly charred, 20 to 25 minutes. Stir corn into tomato mixture. In same bowl, toss scallops with remaining 2 teaspoons thyme, 2 teaspoons oil, 1/2 tablespoon garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place scallops on top of tomato mixture; bake until scallops are just cooked through, 12 to 15 minutes. Transfer scallops to a plate; cut in half. Stir vinegar and 2 tablespoons herbs into tomato mixture. Divide arugula, tomato mixture and scallops among 4 bowls; sprinkle with remaining 1 tablespoon herbs.

SCALLOPS PROVENçALE



Scallops Provençale image

Categories     Garlic     Herb     Shellfish     Sauté     Quick & Easy     Low Cal     Summer     Gourmet

Yield Serves 2

Number Of Ingredients 6

1 pound large sea scallops, patted dry
2 1/2 tablespoons olive oil
2 garlic cloves, sliced thin
1 tomato, diced
1/8 teaspoon dried thyme, crumbled
1/4 cup shredded fresh basil leaves

Steps:

  • In a non-stick skillet large enough to hold the scallops in one layer heat 1 tablespoon of the oil over high heat until it is hot but not smoking and in it sear the scallops for 1 to 2 minutes on each side, or until they are golden brown and just cooked through. Transfer the scallops with a slotted spoon to a small platter and keep them warm, covered loosely. Add the remaining 1 1/2 tablespoons oil to the skillet and in it cook the garlic over moderate heat, stirring, until it is pale golden. Add the tomato and the thyme and cook the mixture, stirring, for 1 minute. Season the tomato mixture with salt and pepper, spoon it over and around the scallops, and sprinkle the scallops, and sprinkle the scallops provençale with the basil.

More about "scallops provencal recipes"

22 BEST SCALLOP RECIPES | HOW TO SERVE SCALLOPS FOR DINNER TONIGHT ...
2022-03-25 Scallops Provencal. With nearly 600 5-star reviews, you know Ina's recipe is going to set you up for success. Before she sears the scallops, she lightly coats them with flour. As the scallops cook ...
From foodnetwork.com
Reviews 600
Author By


BEST SCALLOPS PROVENCAL RECIPES - FOOD NETWORK CANADA
2018-12-05 Directions Step 1 If you’re using bay scallops, keep them whole. If you’re using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess. Step 2 In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer.
From foodnetwork.ca
2.6/5 (54)
Total Time 15 mins
Servings 3


INA'S SCALLOPS PROVENCAL VIDEOS RECIPE - FOOD NEWS
Add butter to large skillet and melt over low heat. Add Scallops& cook over medium high heat 5 to 6 minutes, stirring constantly. Remove scallops using a slotted spoon and set aside. Add wine, lemon juice and chives to skillet. Cook over medium heat 2 minutes, stirring occasionally. Add garlic salt, garlic& pepper. 2.
From foodnewsnews.com


RECIPE FOR SEARED SCALLOPS (ST. JACQUES) WITH CREAMY CURRIED LEEKS
Instructions. In a large saucepan, blanch the sliced leeks in salted boiling water for 1 minute; drain well. Melt 3 tbsp of the butter in the same saucepan over medium heat and add the leeks. Cook the leeks in the butter for 15-20 minutes, until they are very soft and beginning to break down. Add the clementine zest and curry powder, and cook a ...
From perfectlyprovence.co


SCALLOPS PROVENCAL - GRILLED FISH RECIPES - GOOD HOUSEKEEPING
2008-09-19 In 12-inch skillet, heat remaining 1 tablespoon oil over medium-high heat until hot. Place flour on waxed paper and coat scallops with flour, shaking off …
From goodhousekeeping.com


SCALLOPS PROVENCAL RECIPE
Scallops provencal recipe. Learn how to cook great Scallops provencal . Crecipe.com deliver fine selection of quality Scallops provencal recipes equipped with ratings, reviews and mixing tips. Get one of our Scallops provencal recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 71% Scallops Provencal Recipe Foodnetwork.com Get …
From crecipe.com


BAY SCALLOPS PROVENCAL RECIPE & SPICES - THE SPICE HOUSE
Sauté bacon in a large sauté pan over medium-high heat until it begins to brown, about 4 minutes. Add apples and onions, season with salt and pepper, and sauté until they begin to …
From thespicehouse.com


SCALLOPS PROVENçAL - THYME FOR COOKING
2014-12-12 Put into casseroles with scallops. Add remaining 2 tsp oil to pan along with the shallot, garlic and mushrooms. Sauté until shallots are tender and starting to brown. Add tomatoes, wine, tomato paste and herbs. Bring to a boil, reduce heat and simmer, uncovered, 10 minutes. Add vinegar to sauce and stir. Spoon sauce over scallops and shrimp.
From thymeforcookingblog.com


SCALLOPS IN A PROVENCAL STYLE - COOKINGREHOBOTH.COM
Add the juice from half a lemon. In a 10-inch frypan place the olive oil and green onion. Heat the pan over a medium heat. When the green onions begin to sizzle, add the garlic. Raise the heat to high. Swirl the garlic and green onions in the pan for half a minute. Add the scallops and pimento. Cook scallops 2 minutes.
From cookingrehoboth.com


SCALLOPS PROVENçAL - SMELLS LIKE HOME
To make scallops provençal, you will: Pat the scallops dry Sprinkle scallops with salt and pepper Dip scallops in flour. The flour will help to create a sauce when the scallops cook. Heat butter in a large pan Cook scallops in butter for about 4 minutes
From smells-like-home.com


SCALLOPS PROVENçALE RECIPE | MYRECIPES
Step 1 Pat scallops dry with paper towels. Heat oil in a large nonstick skillet over medium-high heat. Add scallops to pan, and cook 3 minutes on each side or until browned. Remove from pan, set aside, and keep warm. Step 2 Reduce heat to medium; add shallots, mushrooms, salt, and pepper to pan, and sauté 3 minutes.
From myrecipes.com


SCALLOPS à LA PROVENçAL RECIPE | SELF
2012-11-15 Heat oven to 375°. In a bowl, combine tomatoes with 2 tbsp garlic, 3 tsp thyme, 3 tsp oil, 1/4 tsp salt and 1/4 tsp black pepper. Coat a rimmed sheet pan with cooking spray; spread tomato mixture ...
From self.com


SCALLOPS PROVENçAL | RECIPES | WW USA - WEIGHT WATCHERS
Place a large skillet over medium-high heat; add oil. When oil shimmers, add scallops to pan, flat-side down; cook until just browned on bottom and you can see moisture appearing on top of scallops, about 2 minutes. Flip scallops and brown on other side, about 1 minute; reduce heat to medium. Add shallots and garlic to skillet; cook, stirring ...
From weightwatchers.com


SCALLOPS PROVENçAL RECIPE | EAT YOUR BOOKS
stef on November 29, 2015 . This is a wonderful quick dish. My husband requests this for a special dinner. Served with thick sliced potatoes microwaved for 3 …
From eatyourbooks.com


MOUTH-WATERING SEARED SCALLOP RECIPES FOR YOUR NEXT SEAFOOD FIX
2015-03-11 Scallops-Provencal. The Barefoot Contessa knows how to wow a crowd while keeping things fuss-free. Proof: this 15-minute sea scallop dish beautifully dressed up with butter, white wine, lemon and other fresh seasonings. Get the recipe.
From foodnetwork.ca


SCALLOPS PROVENCAL – STYLISH CUISINE
2009-03-31 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. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.
From stylishcuisine.com


SCALLOPS PROVENCAL - FOOD NETWORK
Parma Ham with Seared Scallops and Gremolata Easy 1. Mix together all the ingredients for the gremolata and season to taste. 2. Season the scallops and cook on the griddle for 3 minutes a side. 3. Slice each scallop in half and place in a scallop shell, spoon over a little gremolata and then top w Prep Time - Cook Time 6 mins Serves 6
From foodnetwork.co.uk


PROVENCAL-STYLE JACQUES SCALLOPS | METRO
In a frying pan, brown onion, garlic and herbs in half the butter. Add white wine and cook over very low heat about 15 minutes. Remove herbs. Add scallops to sauce.
From metro.ca


SCALLOPS PROVENçAL, AN EASY, HEALTHY, SEASONAL MAIN COURSE.
Sauté until shallots are tender and starting to brown. Add tomatoes, wine, tomato paste and herbs. Bring to a boil, reduce heat and simmer, uncovered, 10 minutes. Add vinegar to sauce and stir. Spoon sauce over scallops and shrimp. Bake at 400F (200C) for 10 minutes, until heated through. Serve directly from casseroles.
From thymeforcookingkitchen.com


SCALLOPS PROVENCAL RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Scallops Provencal Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Seared Scallops Recipe Gut Healthy Soup Recipes Best Diet For Healthy Vocal Cords ...
From recipeshappy.com


SCALLOPS PROVENCAL - JANINE'S RECIPES
1. If you're using bay scallops, keep them whole. If you're using sea scallops, cut each one in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess. 2. In a large sauté pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow ...
From janinesrecipes.com


OUR FAVORITE SIDE DISHES FOR SCALLOPS | ALLRECIPES
2020-12-01 Yukon Gold Mashed Potatoes with Roasted Shallots. Mashed gold potatoes with green garnish in floral dish. Credit: pelicangal. View Recipe. this link opens in a new tab. Never underestimate the power of mashed potatoes to complement seafood, especially briny scallops.
From allrecipes.com


DIVER SCALLOPS PROVENçAL - JACQUES HAERINGER
2014-07-30 Instructions. Cut any large scallops in half, horizontally. Rinse the scallops under cold water and drain well in colander. To Prepare the Mushrooms: Clean and quarter the mushrooms. Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a large skillet over high heat. Sauté the mushrooms for 3 or 4 minutes and season with salt and pepper.
From chefjacques.com


SCALLOPS PROVENCAL | BETTY'S RECIPES
Add shallots and garlic to skillet; cook, stirring frequently, until shallots are lightly browned, about 2 minutes (be careful not to burn garlic). Add wine; stir and cook until liquid starts to reduce, about 1 to 2 minutes. Sprinkle with parsley; serve. Yields about 4 ounces scallops per serving.
From egoodwin.me


SEARED SCALLOPS COQUILLES SAINT-JACQUES AND CARAMELIZED ENDIVES
Bring 1 quart of water to a boil and add 1/2 teaspoon salt and 1/2 teaspoon sugar. Add the whole endives and reduce the heat; simmer the endives for 45 minutes. Drain and set aside to cool. Heat two tablespoons butter in a large skillet over medium heat. Slice the endives in half lengthwise, and sprinkle the cut sides with salt, pepper, and sugar.
From perfectlyprovence.co


BROILED SCALLOPS PROVENçALE RECIPE - SERIOUS EATS
2019-05-15 Preheat the oven to 450°F. Pour a drizzle of olive oil into each of two gratin dishes, and use your fingers to grease the inside of the dish. Arrange the scallops and tomatoes in an even layer between the two dishes, and season with salt and pepper. Featured Video
From seriouseats.com


SCALLOPS PROVENCAL RECIPE - COOKITSIMPLY.COM
2021-12-05 Prepare the scallops (see Cook's Tip), cut each one in half horizontally and put the discs into a shallow bowl, sprinkle them lightly with salt and black pepper, then pour over the lemon juice. Melt 25 g (1 oz) of the butter in a large frying pan, add the oil, then the breadcrumbs and fry gently for 2-3 minutes until lightly crisp and golden.
From cookitsimply.com


SCALLOPS PROVENçAL - DELISH
2008-08-14 In a very large sauté pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in one layer. Lower the heat to medium and allow the scallops to brown lightly on one...
From delish.com


HOW TO MAKE INA'S SCALLOPS PROVENCAL | BAREFOOT CONTESSA | FOOD …
Subscribe http://foodtv.com/YouTubeGet the recipe https://foodtv.com/351RitUIna Garten throws open the doors of her Hamptons home for delicious food, daz...
From youtube.com


SCALLOPS PROVENCAL | HEALTHY RECIPES | WW CANADA
Place a large skillet over medium-high heat; add oil. When oil shimmers, add scallops to pan, flat-side down; cook until just browned on bottom and you can see moisture appearing on top of scallops, about 2 minutes. Flip scallops and brown on other side, about 1 minute; reduce heat to medium. Add shallots and garlic to skillet; cook, stirring ...
From weightwatchers.com


BROILED SCALLOPS PROVENCAL - CONGRESSIONAL SEA FOOD
Directions. 1) Preheat the broiler. 2) Place the scallops on a baking sheet or oven-proof skillet. Season with salt & pepper. Slather the tops of the scallops with the Dijon mustard. 3) Combine the tomatoes, olives, capers, garlic, olive oil, lemon juice, Pernod and salt & pepper in a medium mixing bowl. Drizzle the tomato mixture over the ...
From congressionalseafood.com


SCALLOP PROVENCAL - SAVORY THOUGHTS
2022-03-29 The following are steps to be followed when freezing your Scallops Provencal: Step 1: Use plastic to wrap the dish. You can also use an airtight container. Step 2: Put the enclosed dish in the coldest part of your freezer. This will keep the scallops safe and edible for the next 3 to 4 months.
From savorythoughts.com


INA GARTEN SAUTEED SCALLOPS RECIPES - FOOD NEWS
The moisture on the scallop will result in steamed scallops. Ina's Scallops Provencal Recipe. Heat two 12″ sauté pans over medium-high heat. Add 2 Tbsp. grapeseed oil to each pan, and when oil is almost smoking hot, add half the scallops to each pan. (If you don’t have two 12″ sauté pans, cook scallops in batches and keep the first batch warm in a 250° oven until …
From foodnewsnews.com


SHRIMP & SCALLOP PROVENCAL - RECIPE | COOKS.COM
Fresh basil leaves for garnish. In 12" skillet, warm clarified butter over medium heat. Add garlic; cook 1 minute until tender but not brown. Stir in shrimp, tomatoes, basil, salt and pepper; cook 2 minutes. Add wine and heat to boiling. Add scallops, cook and stir about 2 minutes or until firm. Spoon mixture over hot linguini.
From cooks.com


SCALLOPS PROVENCAL - LET'S TACO BOUT IT BLOG
2018-08-28 Dredge the scallops in the flour, but try to get as light a coat as possible and set to the side on a dry paper towel. In a medium cast iron or sauté pan, heat the butter and olive oil on medium for 1-2 minutes or until the butter and olive oil simmer but don't smoke.
From letstacoboutitblog.com


INA SCALLOPS PROVENCAL RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Ina Scallops Provencal Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Scallops Dinner Healthy Scallop Dinner Healthy Recipes With Scallops ...
From recipeshappy.com


SCALLOPS PROVENCAL | HEALTHY RECIPES | WW CANADA
Success Stories. Invite a Friend. Pricing
From qat2.weightwatchers.com


SCALLOPS PROVENCAL | EPICUREAN BUTTER
Instructions. Season scallops with salt and pepper. Heat olive oil in sauté pan over high heat. Place scallops in pan and sauté for 1-2 minutes, flip and finish cooking for another 1-2 minutes. Remove scallops and set aside. Add white wine to pan and reduce by half. Add cherry tomatoes and sauté for 30 seconds.
From epicureanbutter.com


Related Search