Scallops Provençal: A Classic French Dish Made Easy at Home
Growing up, my family had a tradition of gathering around the dinner table every Sunday. One of the highlights was my grandmother’s Scallops Provençal, a dish that transported us straight to the sun-kissed shores of France. The aroma of garlic and herbs wafting through the kitchen was enough to make anyone’s mouth water. Today, I want to share this cherished recipe with you, so you can create your own memories around the table.
What Makes It Special
This Scallops Provençal recipe stands out for several reasons:
- Quick and Easy: With just a few simple steps, you can have a gourmet meal on the table in under 30 minutes.
- Fresh Ingredients: The combination of fresh scallops, garlic, and herbs creates a vibrant flavor profile that is both light and satisfying.
- Impressive Presentation: This dish not only tastes amazing but also looks stunning, making it perfect for entertaining guests.
Gather Your Ingredients
Prep Time: 10 minutes | Cook Time: 15 minutes | Servings: 4
- 1 pound fresh scallops
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup breadcrumbs
- Salt and pepper to taste
- 1 lemon, juiced
Let’s Get Cooking
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Start by rinsing the scallops under cold water and patting them dry with a paper towel. This helps achieve a nice sear.
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In a large skillet, heat the olive oil over medium-high heat. Once hot, add the scallops, seasoning them with salt and pepper.
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Sear the scallops for about 2-3 minutes on each side until they are golden brown. Remove them from the skillet and set aside.
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In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn it!
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Stir in the breadcrumbs and parsley, cooking for another minute until the breadcrumbs are lightly toasted.
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Return the scallops to the skillet, drizzle with lemon juice, and toss everything together gently.
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Serve immediately, garnished with extra parsley if desired.
My Pro Tips
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For an extra layer of flavor, consider adding a splash of white wine to the skillet after sautéing the garlic.
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If you can’t find fresh scallops, frozen ones work too—just make sure to thaw them completely and pat them dry before cooking.
What to Serve With It
- Garlic butter pasta
- Steamed asparagus
- A crisp green salad with vinaigrette
- A chilled glass of Sauvignon Blanc
FAQs
Q: Can I use frozen scallops for this recipe?
A: Yes, just ensure they are fully thawed and patted dry before cooking for the best results.
Q: What if I don’t have fresh parsley?
A: You can substitute with dried parsley, but fresh herbs will give you a brighter flavor.
The Heart of the Dish
Scallops Provençal is more than just a meal; it’s a celebration of flavors and memories. Each bite reminds me of family gatherings and the joy of sharing good food with loved ones. I hope this recipe brings you as much joy as it has brought to my family over the years.
Your Turn
I invite you to try this Scallops Provençal recipe in your own kitchen. Feel free to tweak it to your liking and share your experiences with me. Let’s keep the tradition alive, one delicious meal at a time!
Scallops Provençal: A Classic French Dish Made Easy at Home
Ingredients
- 1 pound large scallops
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- Salt to taste
- Pepper to taste
- Garlic butter pasta (for serving)
- Steamed asparagus (for serving)
- A crisp green salad with vinaigrette (for serving)
- A chilled glass of Sauvignon Blanc (for serving)
Instructions
- Start by rinsing the scallops under cold water and patting them dry with a paper towel. This helps achieve a nice sear.
- In a large skillet, heat the olive oil over medium-high heat. Once hot, add the scallops, seasoning them with salt and pepper.
- Sear the scallops for about 2-3 minutes on each side until they are golden brown. Remove them from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn it!
- Stir in the breadcrumbs and parsley, cooking for another minute until the breadcrumbs are lightly toasted.
- Return the scallops to the skillet, drizzle with lemon juice, and toss everything together gently.
- Serve immediately, garnished with extra parsley if desired.
Nutrition Information
