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
  • 1
    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
  • 1/2

How to Make Scallops Provancale


  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.
  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. 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.
  3. 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.

Printable Recipe Card

About Scallops Provancale

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

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