Bay Scallops Provençal
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound fresh bay scallops
- 3tablespoons flour
- Salt and pepper
- pepper
- 2tablespoons extra virgin olive oil
- 1large shallot, minced
- 2cloves garlic, minced
- 2plum tomatoes, finely chopped
- Juice of ½ lemon
- ⅓cup dry white wine
- 1½tablespoons unsalted butter, softened
- 2tablespoons minced flat-leaf parsley
- Toasted baguette slices, for serving
Nutritional analysis per serving (3 servings)
333 calories; 16 grams fat; 5 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 21 grams protein; 681 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season the flour with some salt and pepper and toss the scallops in it. Heat the oil in a 10- to 12-inch skillet. Add the shallot and garlic and sauté over medium heat a few minutes, until soft. Remove, draining well to keep most of the oil in the pan. Increase the heat to medium-high. Shake excess flour from the scallops and sauté them, tossing, until lightly browned.
- Step 2
Return the shallot and garlic to the skillet. Add the tomatoes and sauté until they soften, a minute or so. Add the lemon juice and wine and stir just until the ingredients are well combined. With a slotted spoon, transfer the scallops to a warm serving dish. (It’s fine if some vegetables hitch a ride with the scallops.)
- Step 3
Increase the heat to high and reduce the liquid until it thickens to the consistency of heavy cream. Lower heat, swirl in the butter and check the seasoning. Fold in the parsley. Pour the sauce over the scallops and arrange the toast around the platter.
Private Notes
Comments
Florence says the flour is to help the scallops brown without overcooking. It also adds substance to the sauce. A lighter coating for the scallops would be corn or potato starch. If you make the dish without the flour be sure you dry the scallops very well. You might use some butter instead of just oil in the pan to encourage browning.
love this. but it can be done without flour too. /scallops flavor is lost somewhat when fried like that.
thought it was great, we are land locked so I got the frozen scallops at Trader Joe's. Doubled the sauce and served it over pasta, wonderful
We used Open Source bay scallops and they were wonderful - used corn starch also instead of flour. Just terrific!
This was excellent as instructed!
Made as directed except saved a step by sauteing the scallops in the slightly browned shallot/garlic mixture. They browned perfectly well. This was delicious.