Delicate Scallops Provencal with Lemon and Herbs
Indulge in the culinary delight of this Delicate Scallops Provencal, inspired by the renowned Ina Garten of Barefoot Contessa. This refined seafood dish brings together the sweet, succulent taste of fresh scallops with fragrant shallots, garlic, and a splash of dry white wine, creating a harmonious blend of flavors that is sure to impress. With its simple preparation and quick cooking time, this dish is perfect for a weeknight dinner or a special occasion. Brightened with fresh parsley and a squeeze of lemon juice, every bite delivers a taste of the Provencal coast. Experience sophistication in simplicity with this delectable entree that promises to be a crowd-pleaser among seafood enthusiasts.
3
Servings
150
Calories
10
Ingredients
Ingredients
fresh bay scallops or sea scallops
1 lb (keep bay scallops whole; cut sea scallops in half horizontally)
kosher salt
to taste (for seasoning)
freshly ground black pepper
to taste (for seasoning)
all-purpose flour
for dredging (for coating the scallops)
unsalted butter
4 tablespoons (divided)
chopped shallots
1/2 cup (about 2 large shallots)
garlic clove
1 (minced)
chopped fresh flat leaf parsley
1/4 cup (for garnish)
dry white wine
1/3 cup (for deglazing)
lemon
1 (cut in half for squeezing)
Instructions
1
Begin by preparing the scallops: if using bay scallops, leave them whole. For sea scallops, slice each in half horizontally to create two thinner disks.
2
Season the scallops generously with kosher salt and freshly ground black pepper. Toss them gently in all-purpose flour, ensuring they are evenly coated. Shake off any excess flour.
3
In a large sauté pan, heat 2 tablespoons of unsalted butter over high heat until it shimmers. Carefully add the scallops in a single layer, making sure not to overcrowd the pan.
4
Reduce the heat to medium and cook the scallops for about 3-4 minutes without moving them, allowing them to brown lightly on one side. Once they have a nice golden crust, turn them carefully to brown the other side.
5
Once both sides are lightly browned, melt the remaining 2 tablespoons of butter in the pan with the scallops. Add the chopped shallots, minced garlic, and freshly chopped parsley to the pan.
6
Sauté the mixture for an additional 2 minutes, stirring gently to combine the scallops with the aromatic ingredients.
7
Pour in the dry white wine and allow it to cook for 1 minute, stirring occasionally. Taste and adjust the seasoning if needed.
8
To serve, transfer the scallops to plates, drizzle the buttery sauce over the top, and finish with a generous squeeze of lemon juice. Enjoy your Delicate Scallops Provencal!
Nutrition Information
6.67g
Fat
7.33g
Carbs
13.33g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Delicate Scallops Provencal?
It is a refined seafood dish featuring sweet scallops, shallots, garlic, and a splash of dry white wine, inspired by the Provencal coast.
Who inspired this recipe?
This recipe is inspired by the renowned Ina Garten of Barefoot Contessa.
How many servings does this recipe yield?
This recipe yields 3 servings.
What types of scallops can I use?
You can use either fresh bay scallops or sea scallops for this dish.
How should I prepare sea scallops if they are large?
If using sea scallops, slice each in half horizontally to create two thinner disks.
Do I need to cut bay scallops?
No, if you are using bay scallops, you should leave them whole.
What is the calorie count per serving?
Each serving contains approximately 150 calories.
How much protein is in one serving?
There are 13.33g of protein per serving.
What is the fat content per serving?
There are 6.67g of fat per serving.
How many carbohydrates are in this dish?
There are 7.33g of carbohydrates per serving.
What seasoning is used for the scallops?
The scallops are seasoned generously with kosher salt and freshly ground black pepper.
Why are the scallops tossed in flour?
Tossing the scallops in all-purpose flour helps create an even coating and a light golden crust when sautéed.
How much butter is needed for this recipe?
You will need 4 tablespoons of unsalted butter in total, used in two separate stages.
What temperature should I use to sauté the scallops?
Start by heating butter over high heat until it shimmers, then reduce to medium once the scallops are in the pan.
How long do I cook the scallops on the first side?
Cook the scallops for about 3-4 minutes without moving them to allow a golden crust to form.
What aromatics are added to the pan?
Chopped shallots, minced garlic, and freshly chopped flat-leaf parsley are added as aromatics.
How many shallots are required?
The recipe calls for 1/2 cup of chopped shallots, which is approximately 2 large shallots.
What kind of wine should be used?
The recipe specifies using 1/3 cup of dry white wine for deglazing.
How long should the wine cook?
The wine should be allowed to cook for about 1 minute while stirring occasionally.
How is the dish finished before serving?
The dish is finished with a drizzle of the buttery pan sauce and a generous squeeze of fresh lemon juice.
Is this a quick recipe to make?
Yes, with its simple preparation and fast cooking time, it is ideal for a quick weeknight dinner.
What is the total number of ingredients?
There are 10 total ingredients in this recipe.
Can this be served for special occasions?
Absolutely, its sophisticated flavors and elegant presentation make it perfect for special events.
What type of parsley is best for this recipe?
The recipe recommends using fresh flat-leaf parsley.
Should the pan be overcrowded?
No, you should add the scallops in a single layer and ensure not to overcrowd the pan for proper browning.
What is the culinary category for this dish?
This dish falls under French cuisine and is classified as a seafood entree.
When do I add the garlic and shallots?
Add them after both sides of the scallops are lightly browned and the second portion of butter has been melted.
How do I ensure the scallops don't stick?
Ensure the butter is shimmering hot before adding the scallops and leave them undisturbed while they form a crust.
Can I use salted butter instead?
The recipe calls for unsalted butter to better control the salt levels, but you can use salted if you adjust the added kosher salt accordingly.
What is the primary flavor profile of this dish?
The profile is a harmonious blend of sweet seafood, aromatic garlic and shallots, and bright lemon and herbs.