Hardly something is extra luxurious than buttery, garlicky seared scallops. The golden-brown pillows of tender fish are extremely regarded in seafood eating places, normally sitting on the high tier of costs on the menu attributable to their tough harvesting and measurement. Small in comparison with different fish, scallops are additionally intimidating to cook dinner — which is what makes them so coveted when carried out nicely. You’ll be able to obtain nice scallops at residence, and sometimes, all it takes is a superb sear and a flavorful sauce. There are a litany of how to add taste to scallops, however on this recipe, we’re taking a traditional strategy with scallops Provençal.

Scallops Provençal is an easy dish named after the Provence area of France. The substances and approach mirror the culinary tradition of the sun-soaked area; the tomatoes, wine, and parsley are signature of southeastern French delicacies. This easy recipe written with developer Michelle McGlinn emphasizes the creaminess of the butter sauce with a way referred to as monter au beurre, which whisks butter into the recent wine to create a shiny, flippantly emulsified sauce. The result’s as luxurious as it’s easy — in different phrases, completely French.

First, you may want to hunt out high-quality scallops. When in search of the highest quality scallops, look primarily for scallops which are agency, odor just like the ocean, and are barely off white or a little bit pink in colour. You can even use smaller, cheaper bay scallops, adjusting the cook dinner time accordingly. From there, you may want principally pantry staples — salt, pepper, flour, garlic, and butter — plus white wine, parsley, shallot, lemon, and cherry tomatoes.

Pat the scallops dry with a paper towel.

Season the scallops on both facet with the salt and pepper.

Dredge the scallops within the flour, shaking off the surplus, till they’re flippantly coated.

Soften 2 tablespoons butter in a big skillet.

Add the scallops and sear till golden brown, about 2 minutes per facet.

Take away the scallops from the skillet and add one other tablespoon of butter.

Add the shallot and garlic and cook dinner till aromatic, about 1 minute.

Add the white wine and tomatoes and let simmer for 3 minutes, or till the wine begins to odor candy.

Add the remaining tablespoon of butter, lemon juice, and parsley and whisk till the butter is melted and the sauce is shiny.

Return the scallops to the skillet and heat via. Serve instantly.

Scallops Provençal is an easy dish that, whereas thought of an entree, is not actually sufficient to offer a full meal; nevertheless, the sauce is made to be served over accompanying sides. The sauce pairs exceptionally nicely with pasta, pureed celery root, risotto, and steamed greens. To serve the scallops over pasta, first select a long-strand pasta like angel hair, bucatini, or linguini. Boil the pasta to al dente and reserve a small cup of starchy pasta water earlier than draining. While you’re completed making the scallops Provençal, add the pasta to the skillet and toss with the buttery sauce. Add a small splash of pasta water to skinny the sauce barely and proceed to toss till the pasta noodles are coated and glossy.

You can even serve the scallops on their very own with accompanying sides as a substitute of constructing them right into a pasta dish. Scallops pair nicely with creamy polenta and potatoes or much less starchy greens like asparagus, broccolini, and inexperienced beans. If you happen to’re feeling particularly wholesome, pair the buttery scallops subsequent to a salad like Niçoise for a lighter dinner.

Scallops Provençal may be made with any fish — the sauce is so easy that it pairs seamlessly with virtually something. Maintain it high-end and pair it with lobster by broiling (or air-frying) the lobster tails till tender then drizzling them with the buttery sauce. Make it extra reasonably priced by swapping for shrimp and pairing it with orzo, quinoa, or couscous. You can even sear whitefish like halibut, sea bass, or grouper and serve that with the Provençal sauce. One fish which may not work nicely right here? Salmon.

This dish can be made with rooster. You’ll be able to coat the rooster in breadcrumbs for a dish near rooster piccata or just dredge it in flour the identical manner the scallops are on this recipe. Prepare dinner the rooster for a couple of minutes longer than the scallops to make sure the cutlets are cooked throughout, then take away and proceed with the sauce as written. Drizzle the sauce over the cooked rooster to serve.