Scallops Provancale

Joanne Bellezza-Loughlin


This recipe is a family favorite. It's easy to make, and oh so tasty. It's almost like a scampi but with more subtle garlic and shallot flavors. I serve it with rice.


★★★★★ 1 vote

10 Min
10 Min


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1 lb
scallops (bay or sea) - i use sea scallops
salt and pepper
flour for dredging
4 Tbsp
1/2 c
chopped shallots
minced garlic clove
1/4 c
chopped flat leaf parsley (i used dry parsley flakes - maybe about 2 tbsp
1/3 c
dry white wine

How to Make Scallops Provancale


  • 1If 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.
  • 2In 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.
  • 3Melt 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.

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About Scallops Provancale

Course/Dish: Fish, Seafood
Regional Style: French
Other Tag: Quick & Easy

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