Scallops Provencale Recipe - Allrecipes.com
Scallops Provencale Recipe
  • READY IN ABOUT hrs

Scallops Provencale

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    35 mins
  • COOK

    50 mins
  • READY IN

    1 hr 25 mins

Directions

  1. 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.
  2. 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.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Spoon sauce evenly over scallops.
  5. Bake in a preheated oven until sauce bubbles and begins to brown at the edges, about 10 minutes. Sprinkle parsley over tops, and serve.
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Reviews More Reviews

Most Helpful Positive Review
Aug 21, 2008

My husband called this one of my best recipes yet! I made a few changes: Substituted 1/4 cup Italian dressing for the wine; substituted 2 tbsp tomato paste and 1/4 cup water for the ketchup; skipped the tarragon and vinegar. I served it over spaghetti, and it is definitely a family favorite!

 
Most Helpful Critical Review
Oct 13, 2009

Just passable for us. Left out the vinegar and used a nice Tuscan seasoning blend for the rosemary and tarragon. The whole tomato/onion/mushroom/herbs thing was just too much going on for the mild and delicate shrimp and scallops, and they kind of got "lost in the show." Also, didn't care for the small, cooked shrimp. Would have liked to have seen larger, chunkier pieces. Served this with Sarah's Rice Pilaf but it was just a ho-hum meal.

 
Apr 26, 2008

This was really good. I did double the recipe for 4 people. They were really hungry! Will make this one again. Tried this again w/o the shrimp and still a great recipe

 
Jan 28, 2008

Used tomato sauce instead of ketchup, added fresh basil... delicious!

 
Aug 04, 2008

Very good, I changed it up a bit and used tomato sauce instead of ketchup and added italian seasoning mix. I served it with grilled zuchini and squash.

 
Aug 13, 2008

Great recipe! I think next time i will have to add more colour (asparagus perhaps) and a little bit more spice. Other than that, this is a wonderfull tasty recipe!

 
Jul 07, 2008

Absolutely delecious! I used a higher end white blend wine that included Gewurztraminer. The sweetness of the Gewurz added a whole new level of flavor. I also used fresh basil instead of tarrogon (didn't have it!) and fresh rosemary.

 
Apr 26, 2010

I absolutely Loved this!! I only changed butter to olive oil. It was delicious! I sprinkled a little parm on top!! Rave reviews from the family! ;) Thanks!

 

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Nutrition

  • Calories
  • 117 kcal
  • 6%
  • Carbohydrates
  • 5.8 g
  • 2%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 3.7 g
  • 6%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 13.9 g
  • 28%
  • Sodium
  • 335 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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