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Scallops Provencal


Weight Watchers 5 Points

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  • 1 lb uncooked scallops, wash and dried
  • 1/4 tsp salt
  • 1/4 tsp pepper, freshly ground
  • 1 1/2 T olive oil
  • 1/4 C uncooked shallots
  • 2 cloves medium garlic cloves, minced (or to taste)
  • 1/2 C white wine
  • 3 T fresh parsley, fresh, minced (or to taste)



Step 1

Season scallops with salt and pepper
Place a large skillet over medium high heat; add oil. When oil shimmers, add scallops to pan, flat side down; cook until just browned on bottom and you can see moisture appearing on top of scallops, about 2 minutes. Flip scallops and brown on other side, about 1 minute; reduce heat to medium.

Add shallots and garlic to skillet; cook, stirring frequently, until shallots are lightly browned, about 2 minutes (be careful not to burn garlic)
Add wine; stir and cook until liquid starts to reduce, about 1 to 2 minutes
Sprinkle with parsley, serve

Yields about 4 oz scallops per serving.

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