Provincial Style Scallops


  • 1 lb of scallops, cut into quarters
  • 3 tbs butter
  • 8 button mushrooms, sliced
  • 1 large tomato, peeled seeded and chopped
  • 3 shallots, minced
  • 1 tbs chopped parsley
  • 1 tsp thyme
  • 1/4 cup dry white wine
  • kosher salt and fresh cracked black pepper to taste
  • 4 tbs extra virgin olive oil
  • 1/2 cup flour
These scallops are prepared in the French Provencal style with tomatoes mushrooms and garlic.


  • Saute mushrooms in butter.
  • Add tomato, shallots, parsley, garlic, thyme and wine.
  • Simmer for 5 to 8 minutes to reduce sauce.
  • Season with salt and pepper to taste
  • Heat oil in skillet.
  • Dredge scallops in flour and saute quickly over high heat until golden on all sides. About 5 minutes.
  • Place scallops in individual ramekins or scallop shells.
  • Spoon sauce over scallops and garnish with parsley.

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