Best 5 Bay Scallops Provençal Recipes
Embark on a culinary journey to the heart of Provence with our exquisite Bay Scallops Provençal recipe, a delightful dish that captures the essence of this enchanting region. Dive into a symphony of flavors as plump and succulent bay scallops are expertly seared until golden brown, then gracefully nestled in a sea of aromatic and vibrant Mediterranean-inspired sauce. Each bite transports you to the sun-kissed fields of Provence, where the sweet perfume of tomatoes, garlic, and herbs dances harmoniously on your palate.
This comprehensive guide not only presents the Bay Scallops Provençal recipe but also unveils a treasure trove of complementary culinary delights. Discover the art of crafting a classic Provençal fish soup, "Bouillabaisse," a sumptuous seafood stew that showcases the region's bountiful catch. Indulge in the rustic charm of "Ratatouille," a vibrant vegetable stew that bursts with the colors and flavors of Provençal summer. Master the art of creating the perfect "Tapenade," a delectable spread made from olives, capers, and anchovies, perfect for adding a touch of savory sophistication to any dish.
For those seeking a taste of Provençal indulgence, venture into the realm of "Aïoli," a traditional garlic mayonnaise that elevates even the simplest dishes with its creamy richness. Learn the secrets of preparing authentic "Pissaladière," a savory onion and anchovy tart that embodies the essence of Provençal cuisine. Lastly, satisfy your sweet cravings with the iconic "Tarte Tropézienne," a heavenly dessert that combines a brioche-like pastry with a luscious custard filling, leaving you with a taste of paradise.
Prepare to tantalize your taste buds and embark on a culinary adventure that pays homage to the vibrant and sun-soaked region of Provence. With this collection of authentic recipes, you'll effortlessly recreate the magic of this beloved French destination in your own kitchen.
BAY SCALLOPS PROVENCAL
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a heavy skillet over medium heat. Add the onion and fennel and saute until it has softened and is just beginning to color. Stir in the garlic, saute until it barely turns gold, then add the tomatoes and wine.
- Season with salt and pepper, hot pepper flakes and thyme. Lower the heat to a slow simmer and cook 15 to 20 minutes, until the tomatoes have lost their raw taste and the sauce is smooth. If the sauce thickens too much, add a little additional wine.
- Increase the heat to medium, add the scallops and cook, stirring occasionally, until they are just barely cooked through, three to five minutes. The surface of the scallops will show some cracking. If the sauce has reduced too much, add a little more wine.
- Check seasonings, transfer to a serving dish or four plates and serve sprinkled with parsley.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 1 gram, Sodium 538 milligrams, Sugar 3 grams, TransFat 0 grams
BAY SCALLOPS PROVENçAL
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
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 PROVENCAL
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
from the New York Times - http://www.nytimes.com/2010/12/08/dining/08pairrex.html?_r=1&src=twt&twt=nytimesdining
Provided by ellie3763
Categories < 30 Mins
Time 20m
Yield 3 main-course servings, 3 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- Season the flour with some salt and pepper and toss the scallops in it. 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.
- 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 : Calories 388.7, Fat 16.3, SaturatedFat 5.1, Cholesterol 65.3, Sodium 257.6, Carbohydrate 27, Fiber 1.7, Sugar 2, Protein 29.5
INA'S SCALLOPS PROVENCAL
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
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.
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any mishaps.
- Choose fresh scallops: Look for scallops that are plump and have a slightly sweet smell. Avoid any scallops that are slimy or have a fishy odor.
- Cook the scallops quickly: Scallops are a delicate seafood, so it's important to cook them quickly over high heat. This will help to preserve their flavor and texture.
- Don't overcrowd the pan: When cooking scallops, it's important to not overcrowd the pan. This will prevent them from cooking evenly and will make them more likely to stick to the pan.
- Use a non-stick pan: A non-stick pan will help to prevent the scallops from sticking. If you don't have a non-stick pan, you can grease the pan with a little bit of oil or butter.
- Season the scallops simply: Scallops have a delicate flavor, so it's important to not overpower them with too many seasonings. A simple seasoning of salt and pepper is usually all you need.
- Serve the scallops immediately: Scallops are best served immediately after they are cooked. This will help to preserve their flavor and texture.
Conclusion:
Scallops are a delicious and versatile seafood that can be cooked in a variety of ways. The recipes in this article provide a few ideas for how to prepare scallops, but there are many other possibilities. With a little creativity, you can create your own unique scallop dish that is sure to impress your friends and family.
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