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Scallops Provencal

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Had a fabulous version of scallops provencal at a bistro on the French side of St. Martin. I would love to make it this weekend. Any ideas??? Thanks!!

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  1. Adapted from an old Bon Appetit recipe (sorry about the lack of measurements; I've been eyeballing it for too long, and it's hard to screw up):

    I take bay scallops (the small ones) and dredge them in salt-and-peppered flour, then saute in olive oil. Throw in white wine, garlic, green onions and diced tomatoes. Reduce the wine somewhat.

    Top the whole thing with bread crumbs and Parmesan, stick under a broiler till the top gets a little brown.

    Optional: Probably not so authentic, but cayenne pepper adds a nice kick.