Scallops à La Provençal Recipes

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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!

Provided by Lindas Busy Kitchen

Categories     < 15 Mins

Time 15m

Yield 3 serving(s)

Number Of Ingredients 9



Ina's Scallops Provencal image

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.

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

SCALLOPS à LA PROVENçAL

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



Scallops à La Provençal image

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.

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

SCALLOPS PROVENCALE

I got this recipe from Epicurean magazine. It's a delicious way to serve scallops without butter. Perfect when paired with pasta

Provided by Meghan

Categories     European

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6



Scallops Provencale image

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 provencale with the basil.

Nutrition Facts : Calories 366.5, Fat 18.8, SaturatedFat 2.5, Cholesterol 75, Sodium 370.3, Carbohydrate 9.1, Fiber 1, Sugar 1.7, Protein 39

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

SCALLOPS PROVENCAL

Provided by Ina Garten

Categories     main-dish

Time 15m

Yield 3 servings

Number Of Ingredients 9



Scallops Provencal image

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.

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

SCALLOPS PROVENçALE

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

Yield Serves 2

Number Of Ingredients 6



Scallops Provençale image

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.

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

BAY SCALLOPS PROVENçAL

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



Bay Scallops Provençal image

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

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

COQUILLES ST JACQUES A LA PROVENCALE - SCALLOPS WITH GARLIC

These are so good, I can taste them just typing it! Love scallops--love garlic! Best for first course, a starter, or appetizer (2 scallops/person), possibly could double recipe for larger portions.

Provided by Derf2440

Categories     Lunch/Snacks

Time 22m

Yield 6 serving(s)

Number Of Ingredients 5



Coquilles St Jacques a La Provencale - Scallops With Garlic image

Steps:

  • Wash and dry the scallops and separate the coral from the white flesh.
  • Peel and smash the garlic.
  • Melt half the butter in a saucepan and cook the white flesh very gently for 10 minutes, until tender.
  • Season to taste.
  • Place on paper towel and keep hot between two plates over a pan of hot water.
  • Pour out the butter from the pan, wipe it out with paper and add the remaining butter and the coral, cook for 1 minute only on each side.
  • Add the white flesh and the herbs and garlic, leave over the heat just long enough to mix thoroughly and divide between the heated shells, (plates).
  • Serve immediately with a dry rose wine.

12 scallops
2 garlic cloves, smashed
4 ounces butter
3 tablespoons chopped parsley
salt and black pepper

SCALLOPS PROVENCALE

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



Scallops Provencale image

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.

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

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