Photo of Scallops provencal by WW

Scallops provencal

3 - 4
PersonalPoints™ per serving
Total Time
18 min
10 min
8 min
Ready in minutes, this seafood dish makes an easy but impressive main course or party starter. Substitute tarragon for the parsley if you prefer.


Uncooked scallop(s)

1 pound(s), wash and dried

Table salt

¼ tsp(s)

Black pepper

¼ tsp(s), freshly ground

Olive oil

1½ tbsp(s)

Uncooked shallot(s)

¼ cup(s), minced

Garlic clove(s)

2 clove(s), large, minced (or to taste)

White wine

½ cup(s)

Fresh parsley

3 tbsp(s), fresh, minced (or to taste)


  1. Season scallops with salt and pepper.
  2. Place a large skillet over medium-high heat; add oil. When oil shimmers, add scallops to pan, flat-side down; cook until just browned on bottom and you can see moisture appearing on top of scallops, about 2 minutes. Flip scallops and brown on other side, about 1 minute; reduce heat to medium.
  3. Add shallots and garlic to skillet; cook, stirring frequently, until shallots are lightly browned, about 2 minutes (be careful not to burn garlic). Add wine; stir and cook until liquid starts to reduce, about 1 to 2 minutes. Sprinkle with parsley; serve. Yields about 4 ounces scallops per serving.