Scallops Provencal Recipes

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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.

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

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.

SEARED SCALLOPS



Seared Scallops image

For a seafood supper tonight, try Alton Brown's foolproof Seared Scallops recipe. The trick is to add a touch of butter to the pan for a golden sear.

Provided by Alton Brown

Categories     main-dish

Time 8m

Yield 4 servings

Number Of Ingredients 5

1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter
2 teaspoons olive oil
Kosher salt
Freshly ground black pepper

Steps:

  • Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
  • Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

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.

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 PROVENCAL



Scallops Provencal image

Provided by Ina Garten

Categories     main-dish

Time 15m

Yield 3 servings

Number Of Ingredients 9

1 pound fresh bay or sea scallops
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots (2 large)
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley leaves
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 1 in half 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 to 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

Fresh tomatoes, herbs, and a touch of wine combine to make a light yet distinctive sauce for sauteed sea scallops with tiny shrimp. This quick-to-prepare main dish has an agreeable lightness, accompanied by buttered new potatoes and fresh green beans.

Provided by Sean

Categories     World Cuisine Recipes     European     French

Time 1h25m

Yield 8

Number Of Ingredients 15

2 tablespoons butter
1 pound sea scallops, rinsed and drained
1 small onion, finely chopped
½ pound mushrooms, thinly sliced
1 clove garlic, minced
2 medium tomatoes, peeled and chopped
¼ cup dry white wine
2 tablespoons ketchup
½ teaspoon salt
½ teaspoon chopped dried tarragon
¼ teaspoon dried rosemary
1 pinch white pepper
¼ pound frozen, small, cooked shrimp
2 teaspoons white wine vinegar
chopped fresh parsley, for garnish

Steps:

  • Heat butter in a large skillet over medium-high heat. Without crowding, lightly brown scallops in batches. Remove scallops to individual casseroles or lightly buttered baking shells.
  • Stir onion and mushrooms into the skillet, and cook until the onion is soft and begins to brown. Stir in garlic, tomatoes, wine, ketchup, salt, tarragon, rosemary, and white pepper. Bring to a boil; cover, reduce heat to low, and simmer 15 minutes. Uncover, and cook until thick, about 3 minutes. Mix in shrimp and vinegar.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Spoon sauce evenly over scallops.
  • Bake in a preheated oven until sauce bubbles and begins to brown at the edges, about 10 minutes. Sprinkle parsley over tops, and serve.

Nutrition Facts : Calories 116.5 calories, Carbohydrate 5.8 g, Cholesterol 54 mg, Fat 3.7 g, Fiber 0.9 g, Protein 13.9 g, SaturatedFat 1.9 g, Sodium 335.2 mg, Sugar 2.6 g

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