Bay Scallops Provencal Recipe

Name: Bay Scallops Provencal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fresh bay scallop; 3 tablespoons flour; salt and pepper; 2 tablespoons extra virgin olive oil; 1 large shallot, minced; 2 cloves garlic, minced; 2 plum tomatoes, finely chopped; 12 lemon, juice of; ⅓ cup dry white wine; 1 ½ tablespoons unsalted butter, softened; 2 tablespoons minced flat-leaf parsley

Servings: persons

1 lb fresh bay scallop
3 tablespoons flour
salt and pepper
2 tablespoons extra virgin olive oil
1 large shallot, minced
2 cloves garlic, minced
2 plum tomatoes, finely chopped
12 lemon, juice of
⅓ cup dry white wine
1 ½ tablespoons unsalted butter, softened
2 tablespoons minced flat-leaf parsley

1
Heat the oil in a 10- to 12-inch skillet.
2
Add the shallot and garlic and saute over medium heat a few minutes, until soft.
3
Remove, draining well to keep most of the oil in the pan.
4
Increase the heat to medium-high.
5
Season the flour with some salt and pepper and toss the scallops in it.
6
Shake excess flour from the scallops and saute them, tossing, until lightly browned.
7
Return the shallot and garlic to the skillet.
8
Add the tomatoes and saute until they soften, a minute or so.
9
Add the lemon juice and wine and stir just until the ingredients are well combined.
10
With a slotted spoon, transfer the scallops to a warm serving dish.
11
Increase the heat to high and reduce the liquid until it thickens to the consistency of heavy cream.
12
Lower heat, swirl in the butter and check the seasoning.
13
Fold in the parsley.
14
Pour the sauce over the scallops and arrange the toast around the platter.

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb fresh bay scallop, 3 tablespoons flour, salt and pepper, 2 tablespoons extra virgin olive oil, and more.

Yes, Bay Scallops Provencal falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bay Scallops Provencal

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