Scallops saute provencal from Roast Chicken and Other Stories by Simon Hopkinson and Lindsey Bareham

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kbrooks on August 23, 2025

    Oh my yes! Perfect balance of flavors. Quick and easy. Don't be leery of the amount of garlic. It's just right, combined with the pan juices, butter and parsley, drizzled over the seared scallops and separately roasted tomatoes.

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