Scallops Provençal 

This dish my new dinner party go to. Any one who loves to entertain for a group of people knows how it feels to hit the jackpot with a sophisticated and delicious dish that is super easy to prepare and make. After all, the cook should be enjoying their time and slaving away in the kitchen all night because that totally defeats the purpose of a party. 

I love scallops. I love anything from the sea, but scallops hold a special place in my heart. I used to never want to prepare scallops and saved my love for them on days I went out to eat. Now, I can’t get enough. Just like any seafood, they take a while to get comfortable working with. Finding fresh ingredients without a terrible fishy smell and the fear of overcoming is always the biggest concerns but luckily for me I have a fresh local fish market. Another important thing to understand with seafood is always spend the extra few dollars. There is a reason certain fish is much cheaper than others. Quality. I always tell people to invest in their food and don’t be afraid to spend the extra bucks because it’s always worth it. Saving a few dollars is tempting but we are talking about things that are going into your body.

Anyways, this beautiful dish sounds super fancy shmancy and you probably think it’s totally out of your league but I promise you it’s not. As long as you have the proper ingredients, you can do no wrong.

What You Need:

  • 1 lb of scallops (large ones, not the small ones)
  • 1 cup dry white wine (I used Pinot Grigio) 
  • 3 minced garlic cloves
  • 1 large shallot finely diced
  • 3/4 cup of parsley 
  • 2 tbsp butter
  • Flour
  • Salt and pepper to taste

  1. Unpackage your scallops and pat dry to remove any excess moisture. Season with salt and pepper and lightly dust with flour to evenly coat each scallop. This will help to make a brown crust on the scallops.
  2. In a large skillet, heat 1 tbsp of butter over medium heat. Add your scallops. Let cook on first side 3 minutes and flip for another minute. 
  3. Keeping your scallops in the pan, add your remaining butter until it melts then add your garlic, shallots and parsley. Toss together and let cook for about 3-4 minutes. 
  4.  Add your wine and deglaze the bottom of the pan to get all of the brown bits incorporated into the sauce.
  5. Let simmer on medium heat for about 5 minutes until the wine reduces and the sauce begins to become one.
  6. Serve immediately and enjoy 

*I served my scallops with thin spaghetti that I tossed in extra sauce


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