Scallops Provençale

Name: Scallops Provençale
Prep time: 28 min
Cook time: 28 min
Total time: 28 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 411 grams diced tomatoes, drained; 59 milliliters minced fresh basil or parsley; 1 Tbsp minced garlic; 2 teaspoons fresh lemon juice; 394 milliliters sliced mushrooms; 2 teaspoons olive oil; 1 teaspoons salt; 680 grams sea scallops (12 scallops), cut in half horizontally; 79 milliliters minced shallots or onion; 2 teaspoons tomato paste; 2 teaspoons minced fresh or 1/2 teaspoon dried thyme

Scallops Provençale is a gluten free, primal, and whole 30 recipe with 4 servings. One serving contains 67 calories, 3g of protein, and 2g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 28 minutes. If you have sea scallops, salt, lemon juice, and a few other ingredients on hand, you can make it.

Instructions

Pat scallops dry with paper towels.

Ingredients you will need

Scallops

Equipment you will use

Paper Towels

Heat oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add scallops to pan, and cook 3 minutes on each side or until browned.

Ingredients you will need

Scallops

Equipment you will use

Frying Pan

Remove from pan, set aside, and keep warm.

Equipment you will use

Frying Pan

Reduce heat to medium; add shallots, mushrooms, salt, and pepper to pan, and saut 3 minutes. Stir in garlic and tomato paste; cook 1 minute, stirring often.

Ingredients you will need

Tomato Paste

Mushrooms

Shallot

Garlic

Pepper

Salt

Equipment you will use

Frying Pan

Add tomatoes and thyme. Reduce heat to low, and simmer 6 minutes, stirring often.

Ingredients you will need

Tomato

Thyme

Return scallops to pan, and cook 2 to 3 minutes or until thoroughly heated. Stir in basil and lemon juice.

Ingredients you will need

Lemon Juice

Scallops

Basil

Equipment you will use

Frying Pan

Equipment

Paper Towels

Frying Pan

Ingredients

Servings:

0teaspoons

freshly ground black pepper 411grams

diced tomatoes, drained 59milliliters

minced fresh basil or parsley 1Tbsp

minced garlic 2teaspoons

fresh lemon juice 394milliliters

sliced mushrooms 2teaspoons

olive oil 1teaspoons

salt 680grams

sea scallops (12 scallops), cut in half horizontally 79milliliters

minced shallots or onion 2teaspoons

tomato paste 2teaspoons

minced fresh or 1/2 teaspoon dried thyme

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops on the menu? Try pairing with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. You could try Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 30 dollars per bottle.