Scallops à la provençal – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
France Region / Locale: Provence Servings: 4 servings
France Region / Locale: Provence Servings: 4 servingsScallops à la Provençal is a classic French seafood dish that captures the essence of Provençal cuisine. Originating from the sun-kissed region of Provence in southeastern France, this vibrant and aromatic dish showcases the region’s love for fresh ingredients, herbs, and aromatic flavors. The dish features tender scallops sautéed in a luscious garlic, tomato, and white wine sauce; harmoniously enriched with herbes de Provence. Paired with crusty bread or a light salad, Scallops à la Provençal presents a perfect balance of elegance and rustic charm, embodying the Mediterranean lifestyle.
Ingredients
- fresh sea scallops – 1 pound / 450 g
- olive oil – 2 tablespoons / 30 ml
- garlic – 3 cloves, minced
- herbes de Provence – 1 teaspoon / 2 g
- ripe tomatoes – 2 medium, diced
- dry white wine – 1/2 cup / 120 ml
- fresh parsley – 2 tablespoons, chopped
- lemon juice – 1 tablespoon / 15 ml
- salt – to taste
- black pepper – to taste
Instructions
- Pat the scallops dry with paper towels and season with salt and pepper.
- In a large skillet, heat the olive oil over medium-high heat.
- Add scallops to the skillet and sear for 2-3 minutes on each side until golden brown.
- Remove scallops from the skillet and set aside.
- In the same skillet, add garlic and sauté for about 30 seconds until fragrant.
- Add tomatoes and herbes de Provence. Cook for about 5 minutes, stirring occasionally until the tomatoes soften.
- Pour in the white wine and simmer until the sauce reduces slightly, about 3 minutes.
- Return the scallops to the skillet and spoon the sauce over them. Cook for an additional 2 minutes.
- Remove from heat, drizzle with lemon juice, and sprinkle with fresh parsley.
- Serve immediately, garnished with more parsley if desired.
Substitutions
- fresh sea scallops -> jumbo shrimp or firm white fish
- dry white wine -> vegetable broth
Enhancements in the Next Evolution
- Add a pinch of saffron to enhance the aroma and color.
- Incorporate a splash of cognac for depth of flavor.
- Use heirloom tomatoes for added sweetness and complexity.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
