Perfectly cooked scallops are one of those dishes that feel restaurant-worthy but are surprisingly simple to make at home once you know a few key techniques. In this Scallops Provencal recipe, I’ll walk you through every step, from choosing and preparing your scallops to building a quick pan sauce with shallots, capers, Campari tomatoes, white wine, fresh parsley, lemon, and a touch of butter. After searing hundreds of scallops during my years as a chef, I’ve learned exactly what it takes to get that deep golden-brown crust while keeping the scallops tender and never rubbery.
This is an easy seafood dinner that comes together in about 20 minutes, making it just as perfect for a weeknight meal as it is for a special occasion.
Table of Contents
What are Scallops Provencal?
Provencal means anything coming from and related to Provence, France which is in the south of France. So think warm, mediterranean vibes when it comes to the local ingredients! Tomatoes, garlic, wine, herbs, etc. Lots of bright and fresh flavors.
Here, we’re searing off some beautifully plump scallops and are making a provencal-inspired pan sauce with all those key local ingredients. Shallots, tomatoes, white wine, fresh parsley, lemon, and butter come together in just a few minutes to create a light sauce that complements the natural sweetness of the scallops without overpowering them.
Scallops always feel special to me, but funnily they have a reputation for being difficult or reserved for fancy restaurants! They are so easy to cook once you know a few basics. They cook in just a few minutes, require very little prep, and reward you with incredible flavor. You’ll be mastering the art of cooking scallops in just a few easy steps!
Jenny’s Tips for Perfectly Seared Scallops
Make sure your scallops are perfectly dry. I typically buy my scallops the day I’m going to make them. As soon as I get home, I put them on a plate between layers of paper towels to make sure that they are SUPER dry. They will not brown if they are not dry.
Use the right pan. I’m sure there are mixed opinions here, but I’m team stainless steel skillet all the way. It heats up fast and gets absolutely screaming hot which is a must for searing scallops. You might be tempted to use nonstick pans–DO NOT. They will not get hot enough to sear the scallops. As long as your pan is very hot and you let the scallops cook, they will not stick.
Don’t crowd the skillet. Crowding the scallops will create steam and steam (aka moisture) is the enemy of browning! Use a large enough pan to accomodate some space between each scallop.
Give them a hard sear, then turn off the heat. Scallops are going to get all their color on one side only. This helps you avoid overcooking them! Sear them hard for 2-3 minutes on the first side, flip them, then turn off the heat. Do not move the scallops until they’re ready to flip. Then, baste them with a little butter and you’re golden.
Have patience! When I was working sauté during dinner service, scallops were one of those proteins that taught you patience. New cooks always wanted to peek underneath after thirty seconds. Every single time. But the crust only develops once the proteins release naturally from the pan. If you try to force it, you’ll tear the surface and lose that beautiful caramelization. Give the scallops time and they’ll easily release from the pan!
Helpful Cooking Tools
Key Recipe Ingredients
You can find the full list of ingredients, quantities & method in the recipe card at the end of the page.
- Scallops. You absolutely must use dry-packed sea scallops or diver scallops here. Look for u-10 or u-12 in size for best results. Fresh is always best!
- Tomatoes. I love the ripe flavor of campari tomatoes, but plum or roma will also work.
- White Wine. Look for something dry and bright! I love using French wines in a French-inspired dish, so think French Sauvignon blanc, Chenin blanc, Grenache blanc, etc.
- Lemon. You’ll need some zest and fresh lemon juice here to balance out the richness of the butter.
- Capers. The briny caper flavor really complements the scallops and rounds out the pan sauce.
- Shallots & garlic. I love the delicate flavor that shallots add. Make sure to use fresh garlic, not pre-minced jarred garlic.
- Butter. Any high quality butter will work here!
- Parsley. A bit of herbal flavor finishes the sauce perfectly. You could also use fresh oregano, basil, or chives.
How to Make Scallops Provencal
- Prep the scallops. This means giving them a quick rinse, peeling off their side adductor muscle, and patting them very dry! Your scallops must be bone dry to get a good sear on them.
- Sear and baste the scallops. You will need to get your pan screaming hot! I use the water drop test to make sure it’s hot enough, let that water evaporate, and then add my oil. Immediately after adding the oil, get the scallops in the pan in a single layer. Sear for 2-3 minutes, until you can see the edges getting brown, then flip, remove from heat, and baste with 2 of the tablespoons of butter.
- Build the pan sauce. The trick to a great pan sauce is to know the order in which to cook the ingredients. Always start with the shallots and garlic so they can soften a bit and help scrape up any brown bits from the pan. Then add in the tomatoes, capers, and lemon zest and cook until the tomatoes start to break down. Finally, deglaze with wine wine, simmer, and stir in the butter so that the sauce is emulsified.
- Finish the sauce and scallops. Finish up the pan sauce with a squeeze of lemon, some minced parsley, and season it to taste with salt and pepper. Return the scallops to the pan and baste them with the sauce and dinner is done!
What to Serve on the Side
Scallops provencal are saucy and elegant and really pair with so many things! I love serving the scallops and pan sauce over some perfectly al dente pasta tossed with garlic and good olive oil. My tomato orzo would also be a great pairing that really packs a punch of flavor and highlights those gorgeous summer tomatoes. Make sure to serve up some crusty bread on the side for dipping.
I’m a big fan of serving rich seafood dishes with a crispy salad to provide some much needed texture and brightness. Try it with my tomato burrata salad, little gem caesar, or my Italian chopped salad.
FAQs when Making Scallops Provencal
If your scallops aren’t browning, they are most likely too wet. You need to pat the scallops very dry. I even go so far as to store them between paper towels for an hour before cooking. Otherwise, your pan isn’t hot enough. It needs to be absolutely screaming hot.
Bay scallops are absolutely tiny! They have a great, sweet flavor but are best suited in dishes like ceviche. Sea scallops, or diver scallops, are larger, meatier, and much better for searing.
You can, but you have to be sure to defrost them thoroughly and really get them very dry before searing them.
Yes! If you want to omit the wine, add a bit of chicken stock with a touch of white wine vinegar to add that flavorful acidity.
If you do give them a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More Restaurant-Worthy Seafood Recipes to Try
Lobster Risotto
Crab-Stuffed Salmon Filets
Grilled Lobster Tails
Crab Cake Sandwiches
Spicy Grilled Clams
Mussels with Chorizo and White Wine
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One-Pan Scallops Provencal
Ingredients
- 1 lb dry packed sea scallops or diver scallops, look for u-10 or 12, do not use wet packed scallops
- 2 tablespoons neutral high-smoke point oil (like avocado, algae, or canola)
- 6 tablespoons butter, diced and divided
- 2 shallots, minced
- 3 cloves garlic, thinly sliced
- 4 ripe campari tomatoes, chopped
- 1 tablespoon capers, coarsely chopped
- 2/3 cup dry white wine, like Grenache blanc or French sauvignon blanc
- 2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- 1/4 cup finely minced flat leaf parsley leaves
- Kosher salt & freshly cracked black pepper
- lemon wedges, for serving
Instructions
- Note: Once you start cooking, this recipe goes fast. Plan to have everything chopped and ready to go before starting to cook the scallops.
- Prep the scallops. Give the scallops a quick rinse under cold water to remove any grit or sand. Peel the adductor muscle off of the side of the scallop and place them on a paper towel lined plate or tray. Pat the scallops very dry. This is especially important for getting a good sear on the scallops. 5 minutes before they go into the pan, season them with salt and pepper on both sides.
- Preheat your skillet. Preheat a dry stainless steel skillet over medium heat for 5 minutes. Wet your fingers and flick a couple of drops of water into the pan. If it beads up and dances around the pan, it’s hot enough.
- Sear and baste the scallops. Increase the heat to medium-high and add the oil to the skillet, swirling it around the pan. Add the scallops to the pan, giving space to each scallop so that they aren’t crowded or touching. Cook for 2-3 minutes (without touching them), until a golden crust forms on the bottom. Gently flip the scallops using a fish spatula or tongs and remove the pan from the heat. Add 2 tablespoons of butter to the pan, tilt it towards you, and baste the scallops with butter for 1 minute. Transfer the scallops to a plate.
- Make the pan sauce. Return the pan to medium heat and add the shallots and sliced garlic and cook for 1 minute, working up any browned bits. Add the chopped tomatoes and capers and season with some salt and pepper. Saute for 5 minutes, until the tomatoes are starting to soften, then deglaze the pan with the white wine. Bring to a simmer for 3-4 minutes, until the sauce has reduced slightly.
- Finish the sauce. Turn the heat to low and stir in the butter, until it’s emulsified into the sauce. Stir in the lemon zest, juice, and chopped parsley and season to taste with salt and pepper. Remove the pan from the heat and return the scallops to the pan for 1 minute and gently baste some of the sauce over the top. Serve right away with a squeeze of fresh lemon juice.
Storage Instructions
- Unfortunately, this a recipe that I do not recommend storing. Scallops are generally terrible when reheated, so buy and cook only as much as you are planning to eat.
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