One-Pan Scallops Provencal

Main Dishes

One-Pan Scallops Provencal

5 from 1 vote

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.

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Prep Time: 20

Cook Time: 20

Total Time: 40

Makes: 4 servings

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.

Nutrition

Calories: 292kcalCarbohydrates: 12gProtein: 15gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 72mgSodium: 644mgPotassium: 542mgFiber: 2gSugar: 4gVitamin A: 1301IUVitamin C: 17mgCalcium: 36mgIron: 1mg