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One-Pan Scallops Provencal Recipe

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One-Pan Scallops Provençal is a quick and elegant seafood dish featuring perfectly seared sea scallops served with a flavorful Provencal sauce made from tomatoes, capers, garlic, shallots, white wine, butter, and fresh herbs. This recipe emphasizes simple yet refined preparation, delivering a golden crust on the scallops with a luscious, buttery sauce that's lightened by lemon zest and juice. Ready in just 40 minutes, it's an ideal sophisticated weeknight or dinner party meal.

Ingredients

Scallops

  • 1 lb dry packed sea scallops or diver scallops (u-10 or 12 size, do not use wet packed)
  • 2 tablespoons neutral high-smoke point oil (such as avocado, algae, or canola oil)
  • 6 tablespoons butter, diced and divided
  • Kosher salt & freshly cracked black pepper
  • Lemon wedges, for serving

Sauce

  • 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

Instructions

  1. Prep the scallops: Rinse the scallops briefly under cold water to remove grit or sand. Remove the side adductor muscle from each scallop. Pat the scallops very dry on a paper towel-lined plate or tray. Season both sides with salt and pepper 5 minutes before cooking to ensure a good sear.
  2. Preheat the skillet: Heat a dry stainless steel skillet over medium heat for 5 minutes. Test the heat by flicking water drops—if they bead and dance, the pan is ready.
  3. Sear and baste the scallops: Turn heat to medium-high and add the neutral oil, swirling to coat. Place scallops in the skillet spaced apart to avoid crowding. Cook undisturbed for 2-3 minutes until a golden crust forms. Flip scallops gently with a spatula or tongs and remove pan from heat. Add 2 tablespoons butter, tilt pan, and baste scallops with melted butter for 1 minute. Remove scallops to a plate.
  4. Make the pan sauce: Return pan to medium heat. Add shallots and sliced garlic, cooking for 1 minute to soften and release aroma while loosening browned bits. Add chopped tomatoes and capers, season with salt and pepper, and sauté for about 5 minutes until tomatoes begin to soften. Deglaze pan by adding white wine, simmer 3-4 minutes until sauce slightly reduces.
  5. Finish the sauce: Reduce heat to low and stir in remaining butter until emulsified. Mix in lemon zest, lemon juice, and minced parsley. Season to taste with salt and pepper. Remove from heat.
  6. Serve scallops: Return scallops to pan for 1 minute, gently basting with the sauce to combine flavors. Serve immediately with fresh lemon wedges for squeezing.
  7. Storage notes: Scallops do not reheat well, so it is recommended to prepare only the amount you plan to eat and serve fresh.

Notes

  • Use dry packed scallops (u-10 or 12 size) for best searing results; wet packed scallops won't brown properly.
  • Pat scallops dry thoroughly before cooking to ensure a golden crust.
  • Have all ingredients prepped and ready before starting to cook as the searing step moves quickly.
  • Do not overcrowd the pan when searing to allow scallops to brown evenly.
  • Use a fish spatula or tongs for gently flipping scallops to prevent damage.
  • This dish is best eaten immediately and not recommended for reheating or storage.

Find it online: https://recipethrive.com/one-pan-scallops-provencal-recipe/