Best 5 Inas Scallops Provencal Recipes

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In this article, we will explore the delectable dish known as "inas scallops provencal," a culinary masterpiece that combines the richness of scallops with the aromatic flavors of Provence. This Provencal-inspired recipe showcases fresh, succulent scallops cooked to perfection and enveloped in a vibrant, savory sauce infused with herbs, spices, and the essence of the Mediterranean. As we delve into the realm of "inas scallops provencal," we will uncover the secrets behind creating this exceptional dish, ensuring that you can recreate this gastronomic delight in the comfort of your own kitchen.

Here are our top 5 tried and tested recipes!

SCALLOPS PROVENCALE



Scallops Provencale image

This is based on a recipe from the cookbook that came with my KitchenAid mixer. The introduction states, "Fresh scallops and mushrooms simmered in a light but spicy tomato sauce," and "When selecting scallops, choose ones that are translucent and shiny in appearance and have a sweetish aroma." Serve with hot cooked rice or a loaf of crusty bread.

Provided by mersaydees

Categories     Low Cholesterol

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 lb fresh mushrooms
1 (28 ounce) can Italian tomatoes, seeded, juice reserved
1 tablespoon olive oil
1 tablespoon butter or 1 tablespoon margarine
4 garlic cloves, minced
1 lb scallops (bay or sea)
2 tablespoons red wine
2 tablespoons parsley, chopped
1 tablespoon lemon juice
1/4 teaspoon oregano
1/4 teaspoon basil
salt
pepper

Steps:

  • Slice mushrooms and set aside.
  • Chop tomatoes.
  • In 12-inch skillet over medium heat, heat butter and olive oil.
  • Add garlic and saute 1 minute.
  • Add scallops and saute 1 minute.
  • Add mushrooms and cook another minute.
  • Stir in tomatoes with their juice, red wine, parsley, lemon juice, oregano, basil, salt, and pepper.
  • Reduce heat and simmer 5 to 7 minutes.
  • Serve immediately.

INA'S SCALLOPS PROVENCAL



Ina's Scallops Provencal image

Courtesy of Ina Garten, Barefoot Contessa. A GREAT recipe for those seafood lovers! Amazingly simple to make and quick to the table... Enjoy!

Provided by Lindas Busy Kitchen

Categories     < 15 Mins

Time 15m

Yield 3 serving(s)

Number Of Ingredients 9

1 lb fresh bay scallops or 1 lb sea scallops
kosher salt & freshly ground black pepper
all-purpose flour, for dredging
4 tablespoons unsalted butter, divided
1/2 cup chopped shallot (2 large)
1 garlic clove, minced
1/4 cup chopped fresh flat leaf parsley
1/3 cup dry white wine
1 lemon, cut in 1/2

Steps:

  • If you're using bay scallops, keep them whole.
  • If you're using sea scallops, cut each one in 1/2 horizontally.
  • Sprinkle with salt and pepper, toss with flour, and shake off the excess.
  • In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer.
  • Lower the heat to medium, and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3-4 minutes, total.
  • Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley, and saute for 2 more minutes, tossing the seasonings with the scallops.
  • Add the wine, cook for 1 minute, and taste for seasoning.
  • Serve hot with a squeeze of lemon juice.

SCALLOPS PROVENCAL (BAREFOOT CONTESSA)



SCALLOPS PROVENCAL (BAREFOOT CONTESSA) image

Number Of Ingredients 9

1 pound fresh bay or sea scallops
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots (2 large)
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley leaves
1/3 cup dry white wine
1 lemon, cut in 1/2

Steps:

  • If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess. In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

BAY SCALLOPS PROVENçAL



Bay Scallops Provençal image

Sometimes the best pairings are accidental. One weekend when I had some work to do, I asked my husband to go to the local fish market and pick up one of their marvelous chowders that could be reheated for lunch. He came home instead with a pound of local bay scallops, the first of the season (and abundant this year). Now I had to cook. Fortunately, I had other suitable ingredients on hand and in less than 30 minutes, lunch was on the table. Not one to let a tasting opportunity go to waste, I figured the dish I almost literally threw together would be compatible with a bottle of simple white Burgundy. It had just enough richness in the glass.

Provided by Florence Fabricant

Categories     easy, quick, weekday, appetizer

Time 20m

Yield 2 to 3 main-course servings

Number Of Ingredients 13

1 pound fresh bay scallops
3 tablespoons flour
Salt and pepper
pepper
2 tablespoons extra virgin olive oil
1 large shallot, minced
2 cloves garlic, minced
2 plum tomatoes, finely chopped
Juice of 1/2 lemon
1/3 cup dry white wine
1 1/2 tablespoons unsalted butter, softened
2 tablespoons minced flat-leaf parsley
Toasted baguette slices, for serving

Steps:

  • Season the flour with some salt and pepper and toss the scallops in it. Heat the oil in a 10- to 12-inch skillet. Add the shallot and garlic and sauté over medium heat a few minutes, until soft. Remove, draining well to keep most of the oil in the pan. Increase the heat to medium-high. Shake excess flour from the scallops and sauté them, tossing, until lightly browned.
  • Return the shallot and garlic to the skillet. Add the tomatoes and sauté until they soften, a minute or so. Add the lemon juice and wine and stir just until the ingredients are well combined. With a slotted spoon, transfer the scallops to a warm serving dish. (It's fine if some vegetables hitch a ride with the scallops.)
  • Increase the heat to high and reduce the liquid until it thickens to the consistency of heavy cream. Lower heat, swirl in the butter and check the seasoning. Fold in the parsley. Pour the sauce over the scallops and arrange the toast around the platter.

Nutrition Facts : @context http, Calories 321, UnsaturatedFat 10 grams, Carbohydrate 20 grams, Fat 16 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 5 grams, Sodium 661 milligrams, Sugar 4 grams, TransFat 0 grams

SCALLOPS à LA PROVENçAL



Scallops à La Provençal image

Provided by Georgia Downard

Categories     Low Cal     Dinner     Scallop     Healthy     Self     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 12

5 cups cherry tomatoes
2 1/2 tablespoons chopped garlic, divided
5 teaspoons chopped fresh thyme, divided
5 teaspoons olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
Vegetable oil cooking spray
2 cups fresh corn
1 pound sea scallops
2 teaspoons balsamic vinegar
3 tablespoons chopped fresh herbs such as parsley, basil, chives or a combination, divided
2 cups arugula

Steps:

  • Heat oven to 375°F. In a bowl, combine tomatoes with 2 tablespoons garlic, 3 teaspoons thyme, 3 teaspoons oil, 1/4 teaspoons salt and 1/4 teaspoon black pepper. Coat a rimmed sheet pan with cooking spray; spread tomato mixture on pan in a single layer. Bake, stirring once or twice, until tomatoes are soft and slightly charred, 20 to 25 minutes. Stir corn into tomato mixture. In same bowl, toss scallops with remaining 2 teaspoons thyme, 2 teaspoons oil, 1/2 tablespoon garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place scallops on top of tomato mixture; bake until scallops are just cooked through, 12 to 15 minutes. Transfer scallops to a plate; cut in half. Stir vinegar and 2 tablespoons herbs into tomato mixture. Divide arugula, tomato mixture and scallops among 4 bowls; sprinkle with remaining 1 tablespoon herbs.

Tips:

  • Use high-quality ingredients: Fresh, high-quality scallops are essential for this dish. Look for scallops that are plump and firm, with a briny smell.
  • Sear the scallops properly: Searing the scallops in a hot skillet gives them a beautiful golden-brown crust and helps to lock in their natural juices.
  • Don't overcrowd the pan: When searing the scallops, make sure to not overcrowd the pan. This will prevent them from cooking evenly.
  • Cook the scallops until they are just cooked through: Scallops are best when they are cooked just cooked through. Overcooking will make them tough and rubbery.
  • Use a flavorful marinade: The marinade for the scallops in this recipe is packed with flavor. Be sure to let the scallops marinate for at least 30 minutes before cooking.
  • Serve the scallops with a simple sauce: A simple sauce is all you need to complement the delicate flavor of the scallops. The sauce in this recipe is made with white wine, butter, and garlic.

Conclusion:

Ina Garten's Scallops Provencal is an elegant and delicious dish that is perfect for a special occasion. The scallops are seared until golden brown and then simmered in a flavorful sauce made with white wine, butter, and garlic. The dish is finished with a sprinkling of fresh herbs and served with a side of rice or roasted vegetables. With its combination of fresh, high-quality ingredients and simple, yet elegant preparation, Ina Garten's Scallops Provencal is sure to impress your guests.

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