Ina Garten Scallops Provençal Recipe
If you love seafood, the Ina Garten Scallops Provençal Recipe is perfect. It is light, flavorful and easy to make. Juicy scallops are seared to golden perfection and served with a garlic, tomato and herb sauce.
Ingredients
- 1 ½ pounds large sea scallops patted dry
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 garlic cloves minced
- 1 pint cherry tomatoes halved
- ½ cup dry white wine
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 1 teaspoon chopped fresh thyme
Instructions
Prepare the Scallops
- Pat scallops dry with paper towels. Season with salt and pepper on both sides. This ensures they sear properly without steaming.
Heat the Skillet
- Add olive oil and 1 tablespoon butter to a large skillet. Heat over medium-high heat until hot, shimmering, and ready for scallops.
Sear the Scallops
- Place scallops in skillet. Cook for 2–3 minutes on one side without moving. Flip and cook 1–2 minutes until golden brown and opaque inside.
Make the Sauce
- In a small saucepan, melt 1 tablespoon butter. Add minced garlic and sauté 1 minute until fragrant, but not browned.
Add Tomatoes and Wine
- Add halved cherry tomatoes to the saucepan. Pour in white wine and simmer 3–4 minutes until tomatoes soften and sauce slightly thickens.
Finish the Sauce
- Stir in lemon juice, parsley and thyme. Remove from heat and mix well. Adjust salt and pepper to taste.
Combine Scallops and Sauce
- Place seared scallops on a serving plate. Spoon sauce over scallops carefully, ensuring each gets some tomatoes and herbs.
Serve Immediately
- Serve hot with fresh parsley garnish. Enjoy with a crisp salad, crusty bread, or light side dish.
Notes
- Pat scallops dry to ensure a golden crust.
- Do not overcrowd the skillet; cook scallops in batches if needed.
- Use fresh herbs for a bright, fresh flavor.
- Simmer sauce gently; avoid overcooking tomatoes.
- Serve immediately for best texture and taste.