Scallops Provencal

Prep Time
10 min
Cook Time
8 min
Recipe Details
  • 1 pound(s) uncooked scallop(s), wash and dried
  • 1/4 tsp table salt
  • 1/4 tsp black pepper, reshly ground
  • 1 1/2 Tbsp olive oil
  • 1/4 cup(s) uncooked shallot(s)
  • 2 clove(s) garlic clove(s), minced (or to taste)
  • 1/2 cup(s) white wine
  • 3 Tbsp fresh parsley, 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.

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