Scallops Provençal
3
Points®
Total time: 18 min • Prep: 10 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
Ready in less than 20 minutes, this seafood dish makes an easy but impressive main course or party starter. Provencal is the mark a region of southeastern France. The garlic forward topping and fresh parsley finish are indicative of the food of Provence. These scallops are so fast and versatile you can have them for lunch or dinner. A lighter plate of lightly dressed mixed greens are a great accompaniment while a heartier dinner plate may feature these scallops alongside some grilled asparagus and roasted potatoes. Serve as an easy appetizer for a delightful party starter.
Ingredients
Uncooked scallops
1 pound(s), wash and dried
Table salt
¼ tsp
Black pepper
¼ tsp, freshly ground
Olive oil
1½ Tbsp
Shallot
¼ cup(s), chopped, minced
Garlic
2 clove(s), minced (or to taste)
White wine
½ cup(s)
Fresh parsley
3 Tbsp, fresh, minced (or to taste)
Instructions
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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