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One-Pan Scallops Provencal Recipe

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4 from 49 reviews

A delightful French-inspired seafood dish featuring perfectly seared sea scallops cooked in a rich Provencal butter sauce with tomatoes, capers, garlic, shallots, and white wine. This one-pan recipe is ideal for a quick yet elegant meal that highlights fresh flavors and simple techniques.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Seafood

  • 1 lb dry packed sea scallops or diver scallops (look for u-10 or 12, do not use wet packed scallops)

Cooking Fats

  • 2 tablespoons neutral high-smoke point oil (like avocado, algae, or canola)
  • 6 tablespoons butter (diced and divided)

Vegetables & Aromatics

  • 2 shallots (minced)
  • 3 cloves garlic (thinly sliced)
  • 4 ripe campari tomatoes (chopped)

Additional Flavorings

  • 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 (to taste)
  • Lemon wedges (for serving)

Instructions

  1. Prepare Ingredients: Have all ingredients chopped, measured, and ready before starting to cook as the recipe moves quickly once underway. This preparation ensures smooth cooking flow.
  2. Prep the scallops: Rinse scallops under cold water to remove grit or sand. Remove the side adductor muscle. Pat very dry with paper towels to ensure a good sear. About 5 minutes before cooking, season scallops on both sides with salt and pepper.
  3. Preheat the skillet: Warm a dry stainless steel skillet over medium heat for 5 minutes. Test heat by flicking a few drops of water into the pan; if droplets bead and dance, the pan is ready.
  4. Sear and baste the scallops: Increase heat to medium-high and add oil, swirling to coat. Place scallops spaced apart in the skillet and cook untouched for 2-3 minutes until golden crust forms on the bottom. Flip scallops, remove pan from heat, add 2 tablespoons butter, tilt pan, and baste scallops with butter for 1 minute. Transfer scallops to a plate.
  5. Make the pan sauce: Return pan to medium heat and add shallots and garlic, sautéing for 1 minute while loosening browned bits. Add chopped tomatoes and capers; season with salt and pepper. Cook for 5 minutes until tomatoes soften. Deglaze with white wine and simmer 3-4 minutes until sauce reduces slightly.
  6. Finish the sauce: Lower heat to low. Stir in remaining butter until sauce emulsifies. Add lemon zest, fresh lemon juice, parsley, and adjust seasoning with salt and pepper. Remove from heat, return scallops to pan for 1 minute, gently basting with sauce.
  7. Serve: Serve scallops immediately with a squeeze of fresh lemon juice and lemon wedges on the side.
  8. Storage Instructions: Scallops do not reheat well; it’s best to cook only what will be eaten immediately. Avoid storing leftovers.

Notes

  • Dry-packed scallops are crucial for a proper sear; avoid wet-packed scallops as they release too much water.
  • Pat scallops very dry to achieve a golden crust during searing.
  • Use a neutral oil with a high smoke point to prevent burning during searing.
  • Have all ingredients chopped and ready before cooking as the searing step proceeds very quickly.
  • This recipe does not reheat well; cook only the amount you plan to eat.
  • Using a stainless steel skillet helps achieve a good sear and fond for the sauce.
  • Basting scallops with butter adds richness and helps finish the cooking gently.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: French

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