Scallops Provencal

Circle B Kitchen

Recipe Adapted from The Barefoot Contessa

Serves 3-4


1 pound fresh sea scallops

Kosher salt and freshly ground black pepper

All-purpose flour, for dredging

4 tablespoons (1/2 stick) unsalted butter, divided

1/2 cup chopped shallots (2 large)

1 garlic clove, minced

1/4 cup chopped fresh flat-leaf parsley leaves

1 tablespoon chopped fresh thyme leaves (optional)

½ cup dry white wine

½ teaspoon salt, ¼ teaspoon black pepper1

lemon, cut in half


Sprinkle the scallops with salt and pepper, toss with flour, and shake off the excess.

In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Brown lightly on 1 side without moving them (this takes about 2 minutes), then turn and brown lightly on the other side (another 2 minutes).

Remove the scallops to a plate and set aside.

Melt the rest of the butter in the pan and add the shallots and garlic and saute for a couple of minutes. Deglaze the pan with the wine and cook for 3 to 4 minutes to reduce the wine a bit.

Add the scallops back into the pan along with the parsley, thyme, salt and pepper and stir to combine. Cook for about 5 minutes or so to finish cooking the scallops and allow the flour to thicken the sauce a bit.

Serve hot with a squeeze of lemon juice.

Optional serving suggestion…

Cook ¾ lb of angel hair pasta for 3-4 minutes in well-salted water, reserving 1 cup of the cooking liquid. Drain the pasta and return it to the pot. Drizzle liberally with olive oil or butter and about ¼ cup of the reserved pasta water. Stir in a good handful of parmesan cheese, lots of cracked black pepper and chopped parsley.

Place the pasta in a serving bowl and top with the scallops, allowing the pan juices to mingle with the pasta. Drizzle with a squeeze or two of lemon juice.