Best 3 Scallops Provencale Recipes
Embark on a culinary journey to the sun-kissed shores of Provence with our enticing Scallops Provençale. This delectable dish, rooted in the vibrant flavors of the Mediterranean, presents tender scallops enveloped in a symphony of aromatic herbs and sun-ripened tomatoes. Savor the briny sweetness of the scallops, perfectly complemented by the vibrant acidity of tomatoes, the earthy fragrance of garlic, and the subtle anise notes of Pernod. Our comprehensive guide features a collection of recipes that cater to diverse culinary preferences, including a classic rendition, a gluten-free variation, and an indulgent creamy version. Whether you seek a traditional experience or a modern twist, our Scallops Provençale recipes will tantalize your taste buds and transport you to the heart of Provence.
Let's cook with our recipes!
COQUILLES ST JACQUES A LA PROVENCALE - SCALLOPS WITH GARLIC
These are so good, I can taste them just typing it! Love scallops--love garlic! Best for first course, a starter, or appetizer (2 scallops/person), possibly could double recipe for larger portions.
Provided by Derf2440
Categories Lunch/Snacks
Time 22m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Wash and dry the scallops and separate the coral from the white flesh.
- Peel and smash the garlic.
- Melt half the butter in a saucepan and cook the white flesh very gently for 10 minutes, until tender.
- Season to taste.
- Place on paper towel and keep hot between two plates over a pan of hot water.
- Pour out the butter from the pan, wipe it out with paper and add the remaining butter and the coral, cook for 1 minute only on each side.
- Add the white flesh and the herbs and garlic, leave over the heat just long enough to mix thoroughly and divide between the heated shells, (plates).
- Serve immediately with a dry rose wine.
SCALLOPS PROVENCALE
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
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.
SCALLOPS PROVENçALE
Steps:
- In a non-stick skillet large enough to hold the scallops in one layer heat 1 tablespoon of the oil over high heat until it is hot but not smoking and in it sear the scallops for 1 to 2 minutes on each side, or until they are golden brown and just cooked through. Transfer the scallops with a slotted spoon to a small platter and keep them warm, covered loosely. Add the remaining 1 1/2 tablespoons oil to the skillet and in it cook the garlic over moderate heat, stirring, until it is pale golden. Add the tomato and the thyme and cook the mixture, stirring, for 1 minute. Season the tomato mixture with salt and pepper, spoon it over and around the scallops, and sprinkle the scallops, and sprinkle the scallops provençale with the basil.
Tips:
- Use fresh, high-quality scallops. Fresh scallops are plump and have a sweet, briny flavor. Avoid scallops that are slimy or have an off odor.
- Sear the scallops briefly. Scallops cook quickly, so it's important to sear them briefly over high heat. This will help them develop a golden brown crust and prevent them from becoming tough.
- Don't overcrowd the pan. When searing scallops, it's important to not overcrowd the pan. This will prevent them from cooking evenly.
- Use a flavorful sauce. Scallops pair well with a variety of sauces, such as a simple lemon-butter sauce, a creamy white wine sauce, or a tangy tomato sauce.
- Serve scallops immediately. Scallops are best served immediately after they are cooked. This will help them retain their flavor and texture.
Conclusion:
Scallops are a delicious and versatile seafood that can be prepared in a variety of ways. By following these tips, you can cook scallops perfectly every time. Whether you are searing them, baking them, or grilling them, scallops are sure to be a hit with your family and friends.
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