Gratine Of Sauteed Scallops Provencal Recipes

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SCALLOPS PROVENçAL



Scallops Provençal image

Scallops provençal is a delicious and simple way to cook scallops! The scallops are lightly floured and then sauteed in butter and white wine which creates a flavorful sauce to drizzle over the scallops and a bed of rice, couscous, quinoa, or orzo pasta.

Provided by Smells Like Home

Categories     seafood

Time 17m

Number Of Ingredients 10

1 lb fresh bay or sea scallops
Kosher salt
Freshly ground black pepper
All-purpose flour, for dredging
4 tbsp (½ stick) unsalted butter, divided
½ cup chopped shallots (2 large)
1 garlic clove, minced
¼ cup chopped fresh flat-leaf parsley
⅓ cup dry white wine
1 lemon, cut in half

Steps:

  • If you're using bay scallops, keep them whole and pat them dry.. If you're using sea scallops, cut each one in half horizontally, then pat them dry. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
  • In a very large sauté pan, heat 2 tablespoons of butter over high heat until sizzling and add the scallops in one layer. Lower the heat to medium and allow the scallops to brown lightly on one 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 sauté 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.

SCALLOPS PROVENCAL



Scallops Provencal image

Provided by Ina Garten

Categories     main-dish

Time 15m

Yield 3 servings

Number Of Ingredients 9

1 pound fresh bay or sea scallops
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots (2 large)
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley leaves
1/3 cup dry white wine
1 lemon, cut in 1/2

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.

SCALLOPS PROVENCALE



Scallops Provencale image

Fresh tomatoes, herbs, and a touch of wine combine to make a light yet distinctive sauce for sauteed sea scallops with tiny shrimp. This quick-to-prepare main dish has an agreeable lightness, accompanied by buttered new potatoes and fresh green beans.

Provided by Sean

Categories     World Cuisine Recipes     European     French

Time 1h25m

Yield 8

Number Of Ingredients 15

2 tablespoons butter
1 pound sea scallops, rinsed and drained
1 small onion, finely chopped
½ pound mushrooms, thinly sliced
1 clove garlic, minced
2 medium tomatoes, peeled and chopped
¼ cup dry white wine
2 tablespoons ketchup
½ teaspoon salt
½ teaspoon chopped dried tarragon
¼ teaspoon dried rosemary
1 pinch white pepper
¼ pound frozen, small, cooked shrimp
2 teaspoons white wine vinegar
chopped fresh parsley, for garnish

Steps:

  • Heat butter in a large skillet over medium-high heat. Without crowding, lightly brown scallops in batches. Remove scallops to individual casseroles or lightly buttered baking shells.
  • Stir onion and mushrooms into the skillet, and cook until the onion is soft and begins to brown. Stir in garlic, tomatoes, wine, ketchup, salt, tarragon, rosemary, and white pepper. Bring to a boil; cover, reduce heat to low, and simmer 15 minutes. Uncover, and cook until thick, about 3 minutes. Mix in shrimp and vinegar.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Spoon sauce evenly over scallops.
  • Bake in a preheated oven until sauce bubbles and begins to brown at the edges, about 10 minutes. Sprinkle parsley over tops, and serve.

Nutrition Facts : Calories 116.5 calories, Carbohydrate 5.8 g, Cholesterol 54 mg, Fat 3.7 g, Fiber 0.9 g, Protein 13.9 g, SaturatedFat 1.9 g, Sodium 335.2 mg, Sugar 2.6 g

INA'S SCALLOPS PROVENCAL



Ina's Scallops Provencal image

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

1 lb fresh bay scallops or 1 lb sea scallops
kosher salt & freshly ground black pepper
all-purpose flour, for dredging
4 tablespoons unsalted butter, divided
1/2 cup chopped shallot (2 large)
1 garlic clove, minced
1/4 cup chopped fresh flat leaf parsley
1/3 cup dry white wine
1 lemon, cut in 1/2

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.

SAUTEED SCALLOPS



Sauteed Scallops image

A very simple recipe for how delicious it is! Just crush the garlic with the side of a chef's knife blade instead of chopping it, and using whole sprigs of rosemary allows them to be easily removed before serving.

Provided by Pati

Categories     Seafood     Shellfish     Scallops

Time 10m

Yield 2

Number Of Ingredients 4

¼ cup butter
2 cloves crushed garlic
2 sprigs fresh rosemary
1 pound scallops

Steps:

  • In a medium size saucepan melt butter over medium-high heat. Add crushed garlic and whole sprigs of rosemary to the saucepan. Add scallops, cook for 2 minutes on each side (or until desired consistency). Remove the garlic and rosemary from pan. Serve.

Nutrition Facts : Calories 408.6 calories, Carbohydrate 6.5 g, Cholesterol 135.9 mg, Fat 24.8 g, Fiber 0.2 g, Protein 38.5 g, SaturatedFat 14.8 g, Sodium 529.6 mg

SAUTEED BAY SCALLOPS WITH LEMON BUTTER



Sauteed Bay Scallops with Lemon Butter image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 6

1 pound bay scallops
2 tablespoons olive oil
3 tablespoons unsalted butter
Juice of 1 lemon
1/4 cup chopped fresh parsley
Freshly ground black pepper

Steps:

  • Choose a saute pan large enough to hold all of the scallops in one layer without overcrowding the pan or without them touching each other. Cook in batches if necessary. Heat the oil and 1 tablespoon of the butter until nearly smoking. Add the scallops and do not move or shake pan, but allow the scallops to brown well on one side before tossing the pan to flip them or gently turning them with a spatula to cook the second side.
  • Remove the scallops from the pan and place on a warm serving platter. Return the pan in which the scallops had been cooked to the fire, add the remaining 2 tablespoons of sweet butter, and cook until the butter begins to turn a light brown color. When the butter has browned to a hazelnut color add the lemon juice and chopped parsley.
  • Pour the classic lemon butter over the scallops, garnish with heart-shaped croutons and serve promptly.

JULIA CHILD'S SCALLOPS GRATINEED



Julia Child's Scallops Gratineed image

Julia Child's scallops gratineed is an elegant dish of gratineed scallops with shallots, white wine and broiled Gruyere cheese.

Provided by Samantha Ferraro

Categories     Appetizer     Main Course

Time 25m

Number Of Ingredients 11

Olive oil for drizzling
1 large shallot (diced)
1 garlic clove (finely chopped)
6 large scallops
Salt and pepper (to taste)
1/4 cup flour
3 tablespoons unsalted butter (divided)
2/3 cup white wine (preferably dry, such as Pinot Gris)
1 bay leaf
2-3 sprigs of thyme (leaves removed and chopped)
1/4 cup shredded Gruyere cheese (or other Swiss cheese)

Steps:

  • In a skillet, saute shallots in olive oil and 1 tablespoon butter until they begin to be translucent but not browned. Add garlic and cook for another minute. Set aside.
  • Dry scallops with a paper towel and slice them in half,horizontally. Season scallops with salt and pepper and lightly dust in flour,removing any excess.
  • In another skillet (or you can use the same one after removing sauteed shallots), drizzle a bit more oil and 1 tablespoon butter. Sear scallops for 1-2 minutes per side until golden brown.
  • Pour wine into the same skillet with the scallops and add thyme, bay leaf and shallot mixture and continue cooking until wine is reduced,for another 2-3 minutes.
  • Divide scallops into shallow ovenproof dishes and spoon sauce over. I like using a shallow ramekins that would normally be used for creme brulee, but work perfectly for this. Top with Gruyere cheese and doteach ramekin with butter.
  • Right before serving, place ramekins under the broiler for about 2 minutes or until cheese is just melted and serve.

Nutrition Facts : Calories 192 kcal, Carbohydrate 9 g, Protein 6 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 37 mg, Sodium 151 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 4 g, ServingSize 1 serving

GRATINE OF SAUTEED SCALLOPS PROVENCAL



Gratine of Sauteed Scallops Provencal image

Make and share this Gratine of Sauteed Scallops Provencal recipe from Food.com.

Provided by Bev I Am

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 lbs sea scallops, cut into slices ¼ inch thick
salt
fresh ground black pepper
1/2 cup flour, for dredging
1/4 cup clarified butter or 1/4 cup olive oil
1 1/2 tablespoons minced shallots
1 clove garlic, peeled and minced
2 1/2 cups ripe tomatoes, peeled,seeded,juiced and diced or 2 1/2 cups canned Italian plum tomatoes, drained,seeded and diced
2/3 cup dry white wine
1/4 cup fresh parsley, minced
1/4 cup freshly grated parmesan cheese or 1/4 cup swiss cheese
1/4 cup fresh white breadcrumbs
2 tablespoons melted butter or 2 tablespoons olive oil

Steps:

  • Dry scallops and spread on a piece of wax paper.
  • Toss with a sprinkling of salt and pepper.
  • The moment before sautéing, toss them in flour, turn them into a sieve and shake off the excess.
  • Set a 10- to 12-inch nonstick frying pan over high heat.
  • Add clarified butter or oil; when hot, add scallops.
  • Just as the scallops begin to brown, about 1 minute, toss with shallots and garlic, then add tomatoes and wine.
  • Boil over high heat for a moment, tossing and folding until the juices have thickened enough to enrobe the scallops; fold in parsley.
  • Taste and correct the seasoning.
  • (If there seems to be too much liquid, transfer the scallops and tomatoes with a slotted spoon to the baking dish and boil the liquid until thickened. Pour over the scallops and continue.) Turn the scallops into shells or a baking dish.
  • Sprinkle with the cheese and bread crumbs, and drizzle with butter or oil.
  • Heat slowly under a hot broiler for 1 to 2 minutes, only until bubbling and lightly browned.
  • Serve immediately.

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