Bay Scallops Provençal Recipe (2024)

Florence says the flour is to help the scallops brown without overcooking. It also adds substance to the sauce. A lighter coating for the scallops would be corn or potato starch. If you make the dish without the flour be sure you dry the scallops very well. You might use some butter instead of just oil in the pan to encourage browning.

love this. but it can be done without flour too. /scallops flavor is lost somewhat when fried like that.

thought it was great, we are land locked so I got the frozen scallops at Trader Joe's. Doubled the sauce and served it over pasta, wonderful

I LOVE bay scallops, having lived on Nantucket for 25 years. My main recommendation is to not cook them too long, as they will quickly turn "rubbery". The other thing that I would suggest is to use a small paring knife and trim off the muscle on each scallop. This will definitely add time to this recipe but is worth every minute.

Just delicious and very simple. Followed as written but used chopped grape tomatoes vs plum and worked fine. Served over thin spaghetti with fresh basil atop. Scallops did not brown much, might add some butter before putting them in the pan, but otherwise super simple and just yummy. 30 minutes start to finish. When bay scallops are in season they must be enjoyed. Pricy this year $40/lb but worth it. Would rather cook it at home then pay for it at a restaurant- simple and tasty!! Bon appetit!!

Just so-so. Thought the flavors were a bit on the timid side and the sauce was definitely not enough so I added some anchovies, red pepper flakes and more wine/lemon juice. I’d also skip the flour, which did little more than thicken the sauce but made my beautiful scallops gummy.

Lots of questions after two trips through the recipe. Using an old school electric stove and restaurant quality cookware. What utensil do you use to get properly minced aromatics out of a fry pan while leaving most of the oil in the pan? Do the scallops stay in the pan when you return the the aromatics and add the tomato, lemon juice and wine? If they do, they get over cooked and tough. Question 3. How do you keep the aromaticsQuestion 3. How do you k

Used frozen bay scallops, but the flour coating didn't work for me - even though I took care to shake off excess, the final sauce was a little gluey - will try cornstarch next time.We had it with multigrain baguette toasts which was nice, but I could see that an angel hair pasta would work well too.The final dish just seemed to be missing a little something, though I couldn't quite put my finger on it. My partner thought it was delicious, so this will stay in the recipe box!

Skip the flour

Snowstorm so no fresh fish today and used frozen bay scallops at hand - worked out very well. Would be helpful for this and other recipes if more exact measurements used rather than a "large" whatever. I used less than half a "large" lemon that it proved a bit overwhelming. I will annotate next time,

Mis en place is important with this recipe. Had half a pound of bay scallops but made the full amount of sauce. So delicious, simple, and super fast. My new favorite way to prepare scallops.

Did not have fresh tomatoes but had an open can of diced tomatoes. That worked pretty well, although getting the scallops out of the tomatoes was somewhat futile. No matter, I melted the butter into the pan with the remainder of the vegetables and tossed the scallops back in with the parsley. Served this with kale chips and stewed lentils with Moroccan spices. Wine - an Aligote.

This was an easy to make hit for a dinner with friends. It comes together so quickly and easily, I didn't have to spend all evening in the kitchen preparing the meal. Paired with a simple salad... perfection. I doubled the recipe to serve 5-6 ppl.

Just delicious and very simple. Followed as written but used chopped grape tomatoes vs plum and worked fine. Served over thin spaghetti with fresh basil atop. Scallops did not brown much, might add some butter before putting them in the pan, but otherwise super simple and just yummy. 30 minutes start to finish. When bay scallops are in season they must be enjoyed. Pricy this year $40/lb but worth it. Would rather cook it at home then pay for it at a restaurant- simple and tasty!! Bon appetit!!

Beyond good. The cost of Nantucket bay scallops is astronomical but they were the best scallops I've ever had. I bought 3/4s of a pound of these tiny gems and dusted them lightly with flour as directed, cut up about 2 dozen cherry tomatoes, instead of using plum tomatoes, and used plenty of fresh garlic. Made 1/2 pound of spaghetti, which I put into the pot after thickening the sauce, added about a cup of pasta water, and then topped with the cooked scallops. Gorgeous dinner for 2.

I use ½ pound of scallops and full amount of other ingredients for two people. Serve on angel hair pasta. Put sauce on angel hair first then top with scallops for presentation

Made with one regular tomato & Sauvignon Blanc wine. It was wonderful!Next time I’d use half the scallops, or double the sauce. Served with brown Basmati rice & steamed green beans.Heaven!!

Served with rice pilaf and steamed asparagus. You do need more oil. At least twice as much. It is not a strong tasting dish; rather subtle, but tasty. The sauce does thicken nicely.

I was hesitant about the tomatoes since I am not a fan, but this was amazing and relatively easy to make. I confess that I just used regular tomatoes since I did not have plum and it still turned out great.

I LOVE bay scallops, having lived on Nantucket for 25 years. My main recommendation is to not cook them too long, as they will quickly turn "rubbery". The other thing that I would suggest is to use a small paring knife and trim off the muscle on each scallop. This will definitely add time to this recipe but is worth every minute.