Ina's Scallops Provencal

READY IN: 15mins
Recipe by Lindas Busy Kitchen

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

Top Review by Chef Kate

Excellent, straightforward treatment of scallops. I found the cooking time just a tad long--my Step 5 time was more like three minutes, but I think this is a matter of taste. The very nice sauce allows the flavor of the scallops to shine through. Thanks, Linda!

Ingredients Nutrition


  1. If you're using bay scallops, keep them whole.
  2. If you're using sea scallops, cut each one in 1/2 horizontally.
  3. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
  4. In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer.
  5. 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.
  6. 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.
  7. Add the wine, cook for 1 minute, and taste for seasoning.
  8. Serve hot with a squeeze of lemon juice.

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