When the day has been long and I’m craving a meal that feels indulgent yet light, I turn to Ina’s Scallops Provençal. The moment garlic hits the pan, it’s as if the kitchen is suddenly filled with warm hugs; the intoxicating aroma sweeps away the worries of the day. These sautéed scallops, kissed with the delicate sweetness of shallots and brightened with fresh parsley, promise not only a burst of flavor but also a healthy option that can be on the table in mere minutes.
Whether you’re entertaining friends or treating yourself after a busy week, this dish transforms a simple seafood dinner into a delightful experience. With just a handful of ingredients and quick preparation, it’s the kind of recipe that welcomes spontaneous gatherings and quiet nights alike. Let’s dive into this elegant dish that’s far easier to make than you might think, and impressively versatile, ready to shine at any occasion.
Why You’ll Love Ina’s Scallops Provencal
Simplicity at Its Best: Whipping up Ina’s Scallops Provencal is a breeze; it requires minimal ingredients and only 15 minutes of your time.
Bursting with Flavor: The marriage of buttery scallops with shallots and parsley creates a savory harmony that’s hard to resist.
Gourmet Appeal: This dish elevates your dinner table, making it feel like a fine dining experience right at home.
Healthy Indulgence: Packed with protein and omega-3s, it offers a guilt-free way to savor the seafood you love.
Versatility to Impress: Whether paired with crusty bread or a fresh salad, it’s adaptable enough for casual meals or elegant gatherings.
Crowd-Pleasing Delight: Perfect for impressing guests while still being manageable for a weeknight dinner!
Ina’s Scallops Provencal Ingredients
For the Scallops
- Fresh Bay or Sea Scallops – The star of the dish; ensures tenderness and flavor. Substitute with shrimp for a different seafood experience.
- Kosher Salt & Freshly Ground Black Pepper – Enhances scallops’ natural sweetness; adjust according to your taste preference.
For the Sauté
- All-Purpose Flour – Used for dredging, it creates a lovely crust on the scallops. Swap with cornstarch for gluten-free cooking.
- Unsalted Butter – Adds a rich depth to the dish; divided for optimal flavor in cooking.
- Chopped Shallot – Provides a sweet, savory base; onion can be used as a robust alternative.
- Garlic Clove (minced) – Infuses warm, aromatic complexity; feel free to adjust to your liking.
- Chopped Fresh Flat Leaf Parsley – Brightens the dish with freshness; can be replaced with chives or cilantro as needed.
- Dry White Wine – Elevates the flavor with acidity; substitute with vegetable broth for a non-alcoholic option.
For Serving
- Half Lemon (cut into wedges) – Brightens the scallops with a refreshing citrus touch, adding perfect balance to the rich flavors.
Embrace the joy of cooking with Ina’s Scallops Provencal, where each ingredient plays a crucial role in creating a sensational seafood dish!
How to Make Ina’s Scallops Provencal
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Prepare Scallops: Pat the fresh scallops dry with paper towels. Season them generously with kosher salt and freshly ground black pepper, then dredge each scallop in all-purpose flour to lightly coat.
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Sauté Shallots: In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the chopped shallots and cook for about 2-3 minutes until they become translucent and tender, filling your kitchen with a delightful aroma.
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Cook Scallops: Increase the heat to high. Carefully add the scallops in a single layer, ensuring they don’t crowd the pan. Cook without stirring for 2-3 minutes, letting them develop a beautiful golden-brown crust. Flip each scallop and cook for an additional 2 minutes or until they are opaque.
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Add Garlic and Wine: Stir in the minced garlic and pour in the dry white wine. Allow it to cook for 1-2 minutes, until the wine reduces slightly, creating a rich and flavorful sauce.
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Finish with Butter and Parsley: Remove the skillet from heat, and stir in the remaining butter and the chopped parsley until the butter has melted, forming a luscious finish for your scallops.
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Serve: Plate the sautéed scallops, drizzled with the savory pan sauce, and serve immediately with lemon wedges on the side for that refreshing zing.
Optional: Garnish with additional parsley for a pop of color and freshness.
Exact quantities are listed in the recipe card below.
What to Serve with Ina’s Scallops Provencal?
Elevate your meal experience by complementing the bright, buttery flavors of this delightful dish with these exquisite pairings.
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Creamy Risotto: A velvety risotto enhances the dish with its rich, smooth texture, perfectly balancing the scallops’ lightness. The creaminess creates a comforting, indulgent experience that feels truly gourmet.
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Garlic Bread: This classic favorite shines alongside scallops, inviting you to soak up that luscious sauce. The crusty exterior of the bread complements the tender seafood beautifully.
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Sautéed Asparagus: Tender asparagus, lightly sautéed, adds freshness and a pop of vibrant green. The slight crunch and earthy flavor are a refreshing contrast to the rich scallops.
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Mixed Green Salad: A simple salad with arugula, spinach, and a light vinaigrette cleanses the palate and adds a crisp texture that enhances the overall dining experience.
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Chilled White Wine: A glass of dry Sauvignon Blanc or Chardonnay elevates the meal with its acidity, complementing the seafood’s natural sweetness and enhancing the dish’s flavors.
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Chocolate Mousse: For dessert, indulge in a silky chocolate mousse. Its richness offers a delightful finish to the meal, making the evening feel truly special and memorable.
These pairings create a symphony of flavors that transforms Ina’s Scallops Provencal into an enchanting dining experience perfect for any occasion!
Make Ahead Options
These Ina’s Scallops Provencal are perfect for meal prep enthusiasts looking to save time on busy weeknights! You can pat the scallops dry, season them with salt and pepper, and dredge them in flour up to 24 hours in advance. Store them in an airtight container in the refrigerator to maintain their quality. The shallots can also be sautéed ahead and stored for 2-3 days, just be sure to refrigerate them in a sealed container. When you’re ready to enjoy, simply reheat the shallots, cook the scallops as directed, add the garlic and wine, and finish with butter and parsley for a delicious and effortless meal that feels just as fresh as when prepared on the spot!
Variations & Substitutions for Ina’s Scallops Provencal
Customize this delightful recipe to suit your taste and pantry items, making each meal special and unique!
- Herb Swap: Replace parsley with fresh basil or tarragon to give the dish a different aromatic twist. Each herb brings its personality to the table!
- Gluten-Free Option: Use cornstarch instead of all-purpose flour for dredging to create a gluten-free variation of the dish without sacrificing texture.
- Creamy Finish: Stir in a splash of heavy cream at the end for a rich, velvety sauce that adds a touch of indulgence.
- Heat It Up: For a spicy kick, add a pinch of red pepper flakes while cooking the garlic for a dish that has both warmth and flavor.
- Veggie Boost: Toss in some spinach or asparagus during the last few minutes of cooking for a pop of color and added nutrition that complements the scallops perfectly.
- Citrus Twist: Experiment with different citrus; swap lemon wedges for lime or orange for a refreshing flavor change that brightens up the dish.
- Broth Increase: Replace the dry white wine with vegetable or seafood broth for a non-alcoholic version that still retains delicious depth.
- Salty Notes: Add a sprinkle of capers or olives in the final stages of cooking for a briny kick that enhances the overall flavor profile.
Feel free to mix and match these variations to create your own version of Ina’s Scallops Provencal that best suits your palate!
Storage Tips for Ina’s Scallops Provencal
Fridge: Store leftovers in an airtight container in the refrigerator for up to 2 days. This helps retain the scallops’ tenderness while preventing them from drying out.
Freezer: Not recommended for freezing due to scallops’ delicate texture, which may become rubbery upon thawing. It’s best to enjoy this dish fresh.
Reheating: Gently reheat leftovers in a skillet over low heat, adding a splash of white wine or broth to maintain moisture and prevent toughening the scallops.
Serving Suggestions: If you have any leftover sauce, drizzle it over a fresh salad or grains, making a delightful accompaniment that enhances the flavors of Ina’s Scallops Provencal.
Expert Tips for Ina’s Scallops Provencal
- Dry Scallops: Ensure your scallops are well-dried before dredging; moisture can lead to steaming instead of achieving that perfect golden crust.
- Don’t Overcrowd: When cooking, add scallops in a single layer and avoid crowding the pan, which prevents proper browning and caramelization.
- Use Fresh Ingredients: Fresh shallots, parsley, and garlic make a significant difference in flavor; they enhance the overall taste of Ina’s Scallops Provencal.
- Watch the Heat: Sauté at medium heat initially to soften shallots, then increase to high for scallops; this balance is key for flavor development without burning.
- Sauce Reduction: Allow the white wine to reduce slightly for a more concentrated flavor in the sauce. Don’t rush this step; let it work its magic!
Ina’s Scallops Provencal Recipe FAQs
What type of scallops should I use for Ina’s Scallops Provencal?
Absolutely! Fresh Bay or Sea Scallops are the stars of this dish, providing the best tenderness and flavor. If you prefer, you can also substitute them with shrimp for a different seafood experience.
How long can I store leftovers of Ina’s Scallops Provencal?
You can store leftovers in an airtight container in the refrigerator for up to 2 days. Make sure to reheat gently to keep them tender—too much heat can toughen the scallops.
Can I freeze Ina’s Scallops Provencal?
Not recommended! Freezing scallops can compromise their delicate texture, making them rubbery when thawed. It’s best to savor this dish fresh for the optimum dining experience.
What should I do if my scallops are rubbery or overcooked?
If your scallops turn rubbery, it usually means they were overcooked. To avoid this, ensure you don’t exceed the cooking time of 2-3 minutes on each side. When perfectly cooked, scallops should be opaque and tender. Always monitor your heat and follow the recipe’s guidance closely.
Are there any dietary considerations for Ina’s Scallops Provencal?
When preparing this dish, ensure that no one has allergies to shellfish. Also, if you’re cooking for friends who are gluten-sensitive, you can substitute all-purpose flour with cornstarch for dredging.
Can I use different herbs in Ina’s Scallops Provencal?
The more the merrier! Fresh herbs like basil or tarragon can give a different flavor profile if you want to switch things up. Just sprinkle them in at the end for that fresh taste!
Delicious Ina's Scallops Provencal in Just 15 Minutes
Ingredients
Equipment
Method
- Pat the fresh scallops dry with paper towels. Season them generously with kosher salt and freshly ground black pepper, then dredge each scallop in all-purpose flour to lightly coat.
- In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the chopped shallots and cook for about 2-3 minutes until they become translucent and tender.
- Increase the heat to high. Add the scallops in a single layer. Cook without stirring for 2-3 minutes until they develop a golden-brown crust. Flip each scallop and cook for an additional 2 minutes or until opaque.
- Stir in the minced garlic and pour in the dry white wine. Allow it to cook for 1-2 minutes until the wine reduces slightly.
- Remove from heat and stir in the remaining butter and chopped parsley until the butter has melted.
- Plate the sautéed scallops drizzled with the savory pan sauce and serve immediately with lemon wedges on the side.