Ina Garten Scallops Provençal – Elegant, Light, and Full of Flavor
Scallops Provençal is a French-inspired seafood dish that showcases scallops quickly seared and cooked in a garlicky, herby white wine sauce. Ina Garten’s version uses simple, fresh ingredients like parsley, garlic, lemon, and butter to create a delicate yet deeply flavorful dish with minimal fuss.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: French
Ingredients
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1½ pounds sea scallops, side muscle removed
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Kosher salt and freshly ground black pepper
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2 tablespoons all-purpose flour (optional, for dusting)
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2 tablespoons unsalted butter
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2 tablespoons olive oil
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1 large shallot, finely chopped
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2 cloves garlic, minced
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½ cup dry white wine (such as Sauvignon Blanc)
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2 tablespoons freshly squeezed lemon juice
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2 tablespoons chopped fresh parsley
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Lemon wedges, for serving
Instructions
Place the scallops on a paper towel-lined plate and pat them dry thoroughly. Season both sides with salt and pepper. Lightly dust with flour if desired—this helps create a golden crust.
In a large skillet, heat butter and olive oil over medium-high heat until hot but not smoking. Add the scallops in a single layer, working in batches if needed. Sear for 2 minutes on the first side without moving, then flip and cook for 1–2 more minutes until golden and just opaque in the center. Transfer to a plate and keep warm.
In the same pan, add chopped shallots and cook for 1–2 minutes until softened. Stir in garlic and cook for 30 seconds. Deglaze the pan with white wine, scraping up any browned bits. Let it simmer for 1–2 minutes to reduce slightly.
Stir in lemon juice and chopped parsley. Return scallops to the pan briefly to coat in the sauce, then remove from the heat.
Serve hot with a drizzle of pan sauce and a wedge of lemon on the side.