Scallops Provençal

A SPOONFUL OF THYME (14)
Maureen Prelli: "Great!! Always comes out perfect." Read More
10Ingredients
25Minutes
310Calories

Ingredients

US|METRIC
  • 1 pound sea scallops (or fresh bay)
  • kosher salt
  • freshly ground black pepper
  • all purpose flour (for dredging)
  • 4 tablespoons unsalted butter (divided)
  • 1/2 cup shallots (chopped, 2 large)
  • 1 garlic clove (minced)
  • 1/4 cup fresh flat leaf parsley (chopped)
  • 1/3 cup dry white wine
  • 1 lemon (cut in half)
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    NutritionView More

    310Calories
    Sodium18% DV440mg
    Fat23% DV15g
    Protein47% DV24g
    Carbs6% DV18g
    Fiber8% DV2g
    Calories310Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol80mg27%
    Sodium440mg18%
    Potassium600mg17%
    Protein24g47%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate18g6%
    Dietary Fiber2g8%
    Sugars0g0%
    Vitamin A20%
    Vitamin C60%
    Calcium8%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(14)

    Maureen Prelli 3 months ago
    Great!! Always comes out perfect.
    Mapston 5 months ago
    loved it! Did not dredge the scallops and would definitely make it again
    Shannon S. 8 months ago
    Not too bad. I think a strong shallot flavor though
    sharon 8 months ago
    Great! This was easy to make and it was delicious!
    Judi N. 8 months ago
    Very tasty recipe I used fresh thyme instead if parsley which added a lot of flavor
    andy Hill 9 months ago
    Delicious and pretty easy - I could use this sauce on chicken or vegetables also
    Amy Bogatch 10 months ago
    Great. It was delicious and easy to prepare.
    C. a year ago
    ok. cooked scallops too long were a little tough. definitely will try this again.
    GK a year ago
    Nice recopies and easy to follow.
    Pam Balian a year ago
    Excellent simple,fast and very tasteful
    Monica Y. a year ago
    Great! The flavors were good. I slightly overcooked the scallopss because I didn't have all my ingredients prepared when I started. The scallops are quick so be ready. I used 2 pans because a pound of scallops sliced in half makes alot!
    mike mikey a year ago
    One of the finest combination of flavors that complemented the scallops. We had it over brown and wild rice with white beans and spinach. Would definitely try it again with friends and family
    Masha S. a year ago
    fantastic ... i dare say one of the best things i have ever cooked in 20 years of cooking. used ghee instead of butter and alaskan cold water scallops. just amazing.
    Stephanie M. a year ago
    Amazing and easy to make

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