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Scallops Provencal
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Scallops Provencal is a simple yet elegant dish inspired by the flavors of Provence, France. This recipe features fresh scallops cooked in butter, garlic, and white wine, finished with lemon and parsley for a light, flavorful dish that’s perfect for a special occasion or an easy weeknight meal.
Scallops Provencal
Scallops Provencal is a simple yet elegant dish inspired by the flavors of Provence, France. This recipe features fresh scallops cooked in butter, garlic, and white wine, finished with lemon and parsley for a light, flavorful dish that's perfect for a special occasion or an easy weeknight meal.
Ingredients
- 1 lb large sea scallops
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves minced
- ½ cup dry white wine like Sauvignon Blanc
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- 2 tablespoons fresh parsley chopped
- Optional: Lemon wedges for serving
Instructions
- Prepare the Scallops: Pat the scallops dry with paper towels to remove excess moisture. This helps them sear nicely. Season both sides with salt and pepper.
- Sear the Scallops: Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the scallops in a single layer (don’t overcrowd the pan). Sear for about 2-3 minutes per side until they develop a golden crust. Remove the scallops from the skillet and set aside.
- Make the Sauce: In the same skillet, melt the butter and add the minced garlic. Cook for about 1 minute until fragrant. Pour in the white wine and let it simmer for 2-3 minutes to reduce slightly.
- Finish the Dish: Stir in the lemon juice and parsley. Return the scallops to the skillet, spooning the sauce over them to warm them through (about 1 minute).
- Serve: Serve the scallops with the sauce drizzled over the top. Garnish with extra parsley and lemon wedges, if desired. Pair with crusty bread or a light salad for a complete meal.
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Ingredients:
- 1 lb large sea scallops
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- ½ cup dry white wine (like Sauvignon Blanc)
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
- Optional: Lemon wedges for serving
Instructions:
- Prepare the Scallops: Pat the scallops dry with paper towels to remove excess moisture. This helps them sear nicely. Season both sides with salt and pepper.
- Sear the Scallops: Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the scallops in a single layer (don’t overcrowd the pan). Sear for about 2-3 minutes per side until they develop a golden crust. Remove the scallops from the skillet and set aside.
- Make the Sauce: In the same skillet, melt the butter and add the minced garlic. Cook for about 1 minute until fragrant. Pour in the white wine and let it simmer for 2-3 minutes to reduce slightly.
- Finish the Dish: Stir in the lemon juice and parsley. Return the scallops to the skillet, spooning the sauce over them to warm them through (about 1 minute).
- Serve: Serve the scallops with the sauce drizzled over the top. Garnish with extra parsley and lemon wedges, if desired. Pair with crusty bread or a light salad for a complete meal.
Calorie Count:
For one serving (based on 4 servings from the recipe), the approximate calorie count is:
- Scallops (4 oz per serving): ~100 calories
- Olive oil (½ tablespoon per serving): ~60 calories
- Butter (½ tablespoon per serving): ~50 calories
- White wine (2 oz): ~40 calories
- Other ingredients (garlic, lemon, parsley): Minimal calories (~5-10)
Total per serving: Approximately 250-270 calories, depending on portion sizes and specific ingredients.
This dish is a light yet flavorful option for seafood lovers, with a zesty and garlicky sauce that enhances the sweetness of the scallops. Enjoy!
