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Scallops Provencal
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3.5 from 4 votes

Scallops Provencal

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Author: Chef Dennis Littley


  • 1 lb – sea scallops (medium-sized rinsed and patted dry)
  • cup ½ – all-purpose flour
  • 2 tbsp – extra virgin olive oil
  • 2 tbsp – butter
  • 2 – shallots chopped
  • 2 cloves – garlic minced
  • cup ⅓ – dry white wine or Vermouth
  • cup ¼ – flat-leaf parsley chopped
  • 1 TB – freshly squeezed lemon juice
  • kosher salt and freshly ground black pepper


  • Heat olive oil in a large skillet or sauté pan over medium-high heat. Meanwhile, season scallops with salt and pepper, then dredge in flour. Use a sieve to shake off excess.
  • Add dredged scallops to pan in a single layer. Cook for 2-3 minutes on one side, allowing the scallops to brown, then turn them and cook for another minute.
  • Add butter to pan, then add shallots and garlic. Cook for another minute.
  • Add parsley, white wine and lemon juice. Cook for another minute, or so. — Sauce should be somewhat thickened at this point, but if not, remove scallops with a slotted spoon (to avoid overcooking) and continue simmering sauce until reduced slightly, another 2-3 minutes.
  • Adjust seasoning.
  • Add scallops back to sauce. Toss to coat. Serve immediately.