Ina Garten Scallops Provençal – Elegant, Light, and Full of Flavor

Ina Garten’s Scallops Provençal is a simple yet elegant dish inspired by the flavors of southern France. It features plump sea scallops sautéed in butter and olive oil with garlic, shallots, white wine, lemon, and a sprinkle of fresh herbs. This quick-cooking recipe is packed with bright, savory flavors and works beautifully as a light main dish or an upscale appetizer.

It’s a dinner-party-worthy dish that’s surprisingly easy to prepare, ready in just 15 minutes from start to finish.

What Is Ina Garten Scallops Provençal?

Scallops Provençal is a French-inspired seafood dish that showcases scallops quickly seared and cooked in a garlicky, herby white wine sauce. Ina Garten’s version uses simple, fresh ingredients like parsley, garlic, lemon, and butter to create a delicate yet deeply flavorful dish with minimal fuss.

Other Ina Garten Recipes

• Ina Garten Turkey Stuffing
• Ina Garten Turkey Lasagna

Reasons to Try Ina Garten Scallops Provençal

• Fast and easy – Ready in under 15 minutes
• Elegant and flavorful – Ideal for date nights or entertaining
• Light and healthy – No cream or heavy sauces
• Bright Mediterranean flavors – Lemon, wine, garlic, and herbs
• Low-carb and gluten-free – Naturally fits many diets
• Minimal ingredients – High flavor without complexity
• Perfect for seafood lovers – Lets the scallops shine

Ingredients Needed to Make Ina Garten Scallops Provençal

• 1½ pounds sea scallops, side muscle removed
• Kosher salt and freshly ground black pepper
• 2 tablespoons all-purpose flour (optional, for dusting)
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 large shallot, finely chopped
• 2 cloves garlic, minced
• ½ cup dry white wine (such as Sauvignon Blanc)
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons chopped fresh parsley
• Lemon wedges, for serving

Instructions to Prepare Ina Garten Scallops Provençal

Step 1: Pat the scallops dry and season

Place the scallops on a paper towel-lined plate and pat them dry thoroughly. Season both sides with salt and pepper. Lightly dust with flour if desired—this helps create a golden crust.

Step 2: Sear the scallops

In a large skillet, heat butter and olive oil over medium-high heat until hot but not smoking. Add the scallops in a single layer, working in batches if needed. Sear for 2 minutes on the first side without moving, then flip and cook for 1–2 more minutes until golden and just opaque in the center. Transfer to a plate and keep warm.

Step 3: Make the sauce

In the same pan, add chopped shallots and cook for 1–2 minutes until softened. Stir in garlic and cook for 30 seconds. Deglaze the pan with white wine, scraping up any browned bits. Let it simmer for 1–2 minutes to reduce slightly.

Step 4: Add lemon and herbs

Stir in lemon juice and chopped parsley. Return scallops to the pan briefly to coat in the sauce, then remove from the heat.

Step 5: Serve immediately

Serve hot with a drizzle of pan sauce and a wedge of lemon on the side.

What Goes Well With Ina Garten Scallops Provençal

• Crusty French bread or baguette – Perfect for mopping up the sauce
• Garlic mashed potatoes – A creamy, hearty base
• Steamed asparagus or green beans – Adds color and texture
• Wild rice or herbed couscous – A light grain pairing
• Fresh garden salad with vinaigrette – For a refreshing contrast
• Chilled white wine – Sauvignon Blanc or Pinot Grigio pairs beautifully
• Lemon risotto – For an elevated dinner party option

Key Tips for Making Ina Garten Scallops Provençal

• Dry scallops thoroughly – Moisture prevents browning
• Use high heat for searing – Creates a golden crust quickly
• Don’t overcook – Scallops should be just opaque and tender
• Deglaze immediately after searing – Captures all the flavor
• Use fresh lemon juice and herbs – They brighten the whole dish
• Avoid overcrowding the pan – Work in batches for proper sear
• Serve immediately – Best enjoyed hot right from the skillet

Creative Variations of Ina Garten Scallops Provençal

• Add cherry tomatoes – Sauté briefly for color and sweetness
• Use tarragon or thyme instead of parsley – For an herby twist
• Add a splash of cream at the end – For a richer sauce
• Include capers – For a briny, tangy element
• Serve over polenta or pasta – Makes it heartier
• Swap scallops with shrimp – For a similar but different seafood option
• Add chili flakes – For subtle heat

Storage Guidelines for Ina Garten Scallops Provençal

• Best served fresh – Scallops lose texture when reheated
• Store leftovers in an airtight container – Refrigerate up to 1 day
• Keep sauce separate if possible – Helps retain texture
• Do not freeze cooked scallops – They become rubbery once thawed

Reheating Tips for Ina Garten Scallops Provençal

• Gently reheat on stovetop over low heat – Just until warmed through
• Avoid microwave – Can overcook scallops quickly
• Add a splash of broth or wine when reheating – Keeps the sauce from drying
• Reheat only once – For best quality and safety
• Serve with fresh herbs after reheating – To brighten the flavor

Nutritional Value (per serving, approx.)

• Calories: 320
• Protein: 25g
• Carbohydrates: 5g
• Fat: 20g
• Fiber: 1g
• Sugar: 1g
• Sodium: 380mg

A balanced seafood dish with lean protein, heart-healthy fats, and bright, fresh flavors.

FAQs

What is the best way to sear scallops for scallops Provençal?

To sear scallops properly, pat them dry and use a hot skillet with butter and olive oil. Sear for 2 minutes on the first side without moving, then flip and cook for another 1–2 minutes until golden and opaque in the center.

Can I use frozen scallops for Ina Garten’s Scallops Provençal?

Yes, you can use frozen scallops. Thaw them completely in the refrigerator, then pat them very dry before cooking to ensure a good sear and avoid excess moisture in the pan.

What wine pairs well with scallops Provençal?

A dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay pairs perfectly with Provençal scallops. These wines complement the lemon, garlic, and herb flavors without overpowering the dish.

How do I know when scallops are fully cooked?

Scallops are done when they are just opaque in the center and slightly firm to the touch. Overcooking will make them rubbery, so remove them from the heat as soon as they turn milky white and spring back when pressed gently.

Wrapping Up

Ina Garten’s Scallops Provençal is a classic example of how simple, fresh ingredients can come together to create something truly special. It’s quick to make, full of elegant flavor, and perfect for weeknights or entertaining.

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