Barefoot Contessa’s Scallops Provencal

I was trying to use up some of the items in my freezer, when I came across a bag of bay scallops. They are the only seafood I do eat, and wanted to try making them a different way.

Enter Google. Seriously, isn’t Google great for recipe searches?! The only problem, is you never know if the recipe is good, that’s why I’ll be starting to share the ones I find and like with you here.

When I found Ina Garten’s recipe for Scallops Provencal I was a little intimidating — the title sounded a lot scarier and more complicated than it was. In fact, it was super fast, pretty easy and tasted delicious.

Overall, it’s simple — chop up some parsley, shallots and garlic and set aside. {Oddly enough, this was the first time I ever used shallots!}

Dust the scallops with flour, salt and pepper.

Melt butter in  large pan, add the scallops and according to the directions add the rest of the butter, shallots, garlic, parsley and wine.

I served it over white rice, because my Dad is visiting and he doesn’t like brown rice, so it was just easier to make one type of rice. It calls for squeezing a little bit of lemon over the finished dish and it does add a certain flavor to it, so don’t skip the last step.

Serve with a light, not over powering white wine, like a pinot grigio.

While I will always share how I made someone else’s recipe and the photos that go along with it, you will never find the full recipe copied word-for-word on this website unless I have their permission or it’s not available online. 

So, to get the Barefoot Contessa’s recipe, click on this link, which will take you to the Food Network page with it.


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