Scallops St.Jacques, a la Provencal Recipe

Name: Scallops St.Jacques, a la Provencal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons butter; 1/4 cup yellow onion finely chopped; 2 tablespoons scallions, spring or green onions finely chopped; 2 teaspoons garlic finely chopped; 1 cup flour, all-purpose; 1 x salt; 1 x black pepper; 1 1/2 pounds scallops cut into 1/4 inch slices; ⅔ cup white wine dry; 1/4 teaspoon thyme; 1 each bay leaves; ⅓ cup swiss cheese grated

Servings: persons

6 tablespoons butter
1/4 cup yellow onion finely chopped
2 tablespoons scallions, spring or green onions finely chopped
2 teaspoons garlic finely chopped
1 cup flour, all-purpose
1 x salt
1 x black pepper
1 1/2 pounds scallops cut into 1/4 inch slices
⅔ cup white wine dry
1/4 teaspoon thyme
1 each bay leaves
⅓ cup swiss cheese grated

1
Melt 2 tablespoons of the butter in a skillet over medium heat.
2
Add the yellow onions, green onions and garlic.
3
Cook, stirring often, for about 5 minutes, or until the onions are tender but not browned.
4
Using a slotted spoon, remove the onions and garlic and set aside.
5
Put the flour, salt and pepper on a large piece of waxed paper, and stir with a fork to mix well.
6
Dip the scallop slices into the flour mixture and coat well.
7
Shake off excess flour.
8
Melt 2 tablespoons of the remaining butter in the skillet and quickly saute the scallops in it until they are lightly browned.
9
Lower the heat and add the wine, thyme, bay leaf and onion mixture.
10
Cover and simmer for 5 minutes.
11
Remove the scallops with a slotted spoon and spread them in a layer in a shallow baking dish.
12
(Use a 10-inch pie plate or 4 large scallop shells, if you prefer).
13
Briskly boil the scallop cooking liquid for about 1 minute to reduce and thicken it.
14
Pour the sauce over the scallops.
15
(This may be made early in the day and covered and refrigerated until just before serving).
16
About 3 minutes before serving, sprinkle the cheese over the scallops, dot with remaining butter, and run under the broiler just long enough to melt the cheese and lightly brown it.
17
Serve hot.

318

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 6 tablespoons butter, 1/4 cup yellow onion finely chopped, 2 tablespoons scallions, spring or green onions finely chopped, 2 teaspoons garlic finely chopped, and more.

Yes, Scallops St.Jacques, a la 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.

That's it — enjoy your meal!

Scallops St.Jacques, a la Provencal

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions