Scallops Provençal with Herb Butter

Ingredients

• 12 large scallops 12 large scallops
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 4 tablespoons unsalted butter (60g) 4 tablespoons unsalted butter (60g)
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary leaves 1 tablespoon fresh rosemary leaves
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat: 20g (Saturated Fat: 10g)
• Carbohydrates: 4g (Sugars: 0g)
• Protein: 22g
• Fiber: 0g
• Salt: 0.8g

Preparation

1. 1.
   Pat dry the scallops with a paper towel and season them with salt and pepper.
2. 2.
   Heat olive oil in a large skillet over medium-high heat.
3. 3.
   Add the scallops to the skillet and sear them for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.
4. 4.
   In the same skillet, melt the butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
5. 5.
   Stir in thyme, rosemary, and parsley. Cook for another minute.
6. 6.
   Return the scallops to the skillet and squeeze lemon juice over them. Cook for an additional minute, basting the scallops with the herb butter sauce.
7. 7.
   Remove from heat and serve the scallops Provençal immediately, drizzling them with the remaining herb butter sauce.

Treat your ingredients with care...

• Scallops — Make sure to pat them dry before cooking to ensure a nice sear and avoid excess moisture.

Tips & Tricks

• For an extra burst of flavor, add a splash of white wine to the herb butter sauce.
• Serve the scallops Provençal over a bed of creamy mashed potatoes or with a side of crusty French bread to soak up the delicious sauce.
• If you prefer a lighter version, you can reduce the amount of butter used in the recipe.

Serving advice

Serve the Scallops Provençal as a main course accompanied by a fresh green salad or roasted vegetables. Garnish with a sprinkle of fresh parsley for an added touch of color.

Presentation advice

Arrange the seared scallops on a plate and drizzle the herb butter sauce generously over them. Garnish with a sprig of fresh thyme or a lemon wedge for an elegant presentation.