Scallops A La Provencale
Delicate seared scallops in a flavorful Provencale-style sauce with garlic, lemon, and sherry, perfect for seafood lovers seeking a quick, elegant dish.
Ingredients
Instructions
- Heat peanut oil in a 9-inch skillet over medium heat. Add scallops, minced onions, minced garlic, lemon juice, salt, and pepper.
- Cook, stirring occasionally, until scallops are done, about 5 minutes.
- Combine sherry and cornstarch, then add to the skillet. Cook until the sauce thickens.
- Garnish with chopped parsley and lemon wedges before serving.
Tips & Substitutions
For a richer flavor, consider using olive oil instead of peanut oil. If you're allergic to peanuts, canola or grapeseed oil are good substitutes. To enhance the dish, you can add a splash of white wine along with the sherry. Ensure the scallops are dry before cooking for a better sear. Fresh herbs like thyme can complement the dish well.
Serving Suggestions
Serve the scallops over a bed of rice or alongside roasted vegetables for a complete meal. A light salad, such as a Nangka Salad, pairs well with the dish, adding freshness. For a more substantial side, consider serving with crusty bread to soak up the flavorful sauce.
Storage & Reheating
Leftover scallops can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm them in a skillet over low heat to avoid overcooking. Adding a splash of water or broth can help keep them moist.
Nutrition & Diet Analysis (per serving)
Each serving of Scallops A La Provencale contains roughly 255 calories, with 8g protein, 47g carbohydrates, and 5g fat. It is an excellent source of vitamin C (40% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 598mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops, but make sure to thaw them completely and pat them dry before cooking. This helps achieve a nice sear. Use the same cooking time once thawed.
What can I substitute for dry sherry?
If you don't have dry sherry, you can use white wine or a splash of lemon juice mixed with a bit of water as a substitute. This will still provide acidity and depth to the sauce.
How do I know when the scallops are cooked properly?
Scallops are cooked when they turn opaque and firm to the touch, usually taking about 5 minutes. Avoid overcooking, as they can become rubbery. They should still have a slight translucent center.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).