Scallops Provençal from Barefoot In Paris: Easy French Food You Can Make At Home (page 135) by Ina Garten

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Notes about this recipe

  • anya_sf on March 04, 2020

    I made this initially with rock shrimp and bay scallops, which were too small and hard to coat with flour. They exuded so much liquid that they didn't brown and I had to drain the pan. The shallot was a bit bitter. The wine needed to cook more. Served with rice, it was just OK. I made this dish again using (dry) sea scallops and it turned out great.

  • stef on November 29, 2015

    This is a wonderful quick dish. My husband requests this for a special dinner. Served with thick sliced potatoes microwaved for 3 minutes and then browned in bacon fat. Mushrooms and salad with a white wine. Divine

  • MKinLA on January 31, 2013

    This is regularly the dinner my partner requests as a "special meal," i.e., birthdays, holiday dinner (we've had it several years running for New Year's Eve), etc. It's not "light cooking" by any stretch of the imagination. You need a *big* pan to make sure you have enough room for the scallops. Ina recommends cutting the scallops in two if you get sea scallops; I don't do this, because then you'd need to do the scallops in batches, which I think is a little much. After taking the scallops out of the pan, I tend to boil down the sauce so it's thicker.

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