Ina Garten Scallops Provençal Recipe

This Ina Garten Scallops Provençal Recipe is a light and elegant seafood dish, which includes sea scallops and dry white wine. It’s a restaurant-quality dish, ready in just 20 minutes.

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Ina Garten Scallops Provençal Ingredients

• 1½ pounds sea scallops, side muscle removed
• Kosher salt and freshly ground black pepper
• 2 tablespoons all-purpose flour (optional, for dusting)
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 large shallot, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine (such as Sauvignon Blanc)
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons chopped fresh parsley
• Lemon wedges, for serving

How To Make Ina Garten Scallops Provençal

1. Prep the scallops: Pat the scallops dry thoroughly with paper towels. Season both sides with salt and pepper. Dust lightly with flour if desired for a golden crust.
2. Sear the scallops: In a large skillet, heat butter and olive oil over medium-high heat until hot. Add scallops in a single layer (work in batches if needed). Sear undisturbed for 2 minutes, then flip and cook for 1–2 more minutes until golden and just cooked through. Transfer to a warm plate.
3. Make the sauce: In the same skillet, add chopped shallots and cook for 1–2 minutes until softened. Stir in garlic and cook for 30 seconds more.
4. Deglaze and reduce: Add white wine and deglaze the pan, scraping up brown bits. Simmer for 1–2 minutes to reduce slightly.
5. Finish with lemon and parsley: Stir in lemon juice and parsley. Return scallops to the pan briefly to coat in the sauce.
6. Serve: Plate scallops with a drizzle of the pan sauce and a wedge of lemon.

Recipe Tips

• How to get a golden sear on scallops:
  Pat them very dry and don’t overcrowd the pan—this ensures proper browning.
• What wine should I use?
  Use a crisp dry white like Sauvignon Blanc or Pinot Grigio.
• Can I skip the flour?
  Yes, it’s optional and just helps with browning.
• How do I know scallops are done?
  They should be opaque in the center and firm to the touch—about 3–4 minutes total.
• Make it dairy-free:
  Use just olive oil instead of butter for a dairy-free version.

What To Serve With Scallops Provençal

This elegant seafood dish pairs well with light, fresh sides:

• Garlic mashed potatoes or cauliflower mash
• Lemon risotto or orzo
• Sautéed spinach or green beans
• Crusty French bread
• A glass of chilled white wine

How To Store Scallops Provençal

Refrigerate:
Store in an airtight container for up to 2 days. Reheat gently.

Reheat:
Warm scallops over low heat with a bit of sauce to prevent overcooking.

Scallops Provençal Nutrition Facts

• Calories: ~350
• Protein: 30g
• Carbohydrates: 6g
• Fat: 20g
• Fiber: 1g
• Sugar: 1g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use frozen scallops?
Yes, just thaw them completely and pat dry before cooking.

Do I need to remove the side muscle?
Yes, it’s tough and should be pulled off before cooking.

What pan is best for searing scallops?
Use a stainless steel or cast iron skillet for best browning.

Can I double the sauce?
Yes, just double the wine, lemon juice, and herbs if you want extra sauce.

Is this recipe gluten-free?
Yes, if you skip the flour or use a gluten-free flour substitute.

Try More Recipes:

• Ina Garten Roast Chicken With Croutons Recipe
• Ina Garten Chicken Parmesan With Arugula Recipe
• Ina Garten Chicken Cutlets Recipe