Gratine of Sauteed Scallops Provencal

READY IN: 30mins
Recipe by Bev I Am

Recipe by Julia Child

Top Review by Akikobay

This is a great way to make scallops. It's very quick, very easy, and tastes heavenly. I was concerned that the scallops would become overcooked, so I was careful not to overcook them during the sautee stage. When they were just cooked, I removed them from the pan to let the sauce thicken. I made two mistakes with this recipe. First, I halved it thinking it would be too much for two of us, and second, I fed a taste to the kids. Everybody loved it and we didn't have near enough. Next time I'll double the recipe! Thanks for posting this!!

Ingredients Nutrition


  1. Dry scallops and spread on a piece of wax paper.
  2. Toss with a sprinkling of salt and pepper.
  3. The moment before sautéing, toss them in flour, turn them into a sieve and shake off the excess.
  4. Set a 10- to 12-inch nonstick frying pan over high heat.
  5. Add clarified butter or oil; when hot, add scallops.
  6. Just as the scallops begin to brown, about 1 minute, toss with shallots and garlic, then add tomatoes and wine.
  7. Boil over high heat for a moment, tossing and folding until the juices have thickened enough to enrobe the scallops; fold in parsley.
  8. Taste and correct the seasoning.
  9. (If there seems to be too much liquid, transfer the scallops and tomatoes with a slotted spoon to the baking dish and boil the liquid until thickened. Pour over the scallops and continue.) Turn the scallops into shells or a baking dish.
  10. Sprinkle with the cheese and bread crumbs, and drizzle with butter or oil.
  11. Heat slowly under a hot broiler for 1 to 2 minutes, only until bubbling and lightly browned.
  12. Serve immediately.

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