Dish

Scallops à la Provençal

Scallops à la Provençal is made by searing fresh scallops in a hot pan until they are golden brown on the outside and tender on the inside. The scallops are then simmered in a tomato-based sauce that is flavored with garlic, onions, and a variety of herbs, including thyme, rosemary, and basil. The result is a dish that is both hearty and flavorful, with a rich tomato sauce that complements the sweetness of the scallops. This dish is best served with a side of crusty bread to soak up the delicious sauce.

European cuisine› Western European cuisine› French cuisine

Seafood

Origins and history

Scallops à la Provençal originated in the Provence region of France, where fresh seafood and herbs are abundant. The dish has been enjoyed for centuries and is a staple of French cuisine.

Dietary considerations

Gluten-free

Variations

Scallops à la Provençal can be made with a variety of seafood, including shrimp, mussels, or clams. The sauce can also be made with white wine for a lighter flavor.

Presentation and garnishing

Scallops à la Provençal should be served in a shallow bowl with the scallops arranged in the center and the sauce spooned over the top. Garnish with a sprinkle of fresh herbs, such as parsley or basil, for a pop of color.

Tips & Tricks

To ensure that the scallops cook evenly, make sure they are dry before searing them in the pan. Pat them dry with a paper towel before cooking. Also, be careful not to overcook the scallops, as they can become tough and rubbery if cooked for too long.