Scallops Provencal

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

black pepper

¼ tsp, freshly ground

olive oil

1½ Tbsp

uncooked shallot(s)

¼ cup(s), minced

garlic clove(s)

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

white wine

½ cup(s)

fresh parsley

3 Tbsp, 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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