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Bay Scallops Provençal

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  • One weekend when i had some work to do, i asked my husband to go to the local fish market and pick up one of their marvelous chowders that could be reheated for lunch. he came home instead with a pound of local bay scallops, the first of the season (and abundant this year). now i had to cook.
  • Fortunately, i had other suitable ingredients on hand and in less than 30 minutes, lunch was on the table. not one to let a tasting opportunity go to waste, i figured the dish i almost literally threw together would be compatible with a bottle of simple white burgundy. it had just enough richness in the glass.
  • Then i also opened a bottle of ordinary red burgundy. it was light and lean enough for the scallops, and the touch of tomato picked up the wine’s restrained fruit. so my husband had his scallops. and because he gave in to temptation instead of my suggestion, i had my recipe. about a week later, i made it again, and spooned the scallops over spaghetti alla chitarra.
  • Bay scallops provençal
  • Time: 20 minutes
  • 1 pound fresh bay scallops
  • 3 tablespoons flour
  • Salt and pepper
  • 2 tablespoons extra virgin olive oil
  • 1 large shallot, minced
  • 2 cloves garlic, minced
  • 2 plum tomatoes , finely chopped
  • Juice of 1/2 lemon
  • 1/3 cup dry white wine
  • 1 1/2 tablespoons unsalted butter, softened
  • 2 tablespoons minced flat-leaf parsley
  • Toasted baguette slices, for serving.
Servings: 4

Estimated Nutrient Breakdown:

Calories: 1,112.66
Weight: 1,011.47g
Total Fat: 50.05g
Saturated Fat: 16.34g
Trans-Fat: 0.72g
Monounsaturated Fat: 25.31g
Polyunsaturated Fat: 4.97g
Protein: 93.82g

Cholesterol: 234.66g
Sodium: 2,349.40g
Calcium: 143.45g
Magnesium: 199.35g
Potassium: 2,204.53g
Iron: 5.59g
Zink: 5.67g
Phosphorus: 1,931.75

Vit A: 235.41
Vit B1: 0.26
Vit B2: 0.26
Vit B3: 10.92
Vit B6: 1.13
Vit B12: 8.96
Vit D: 215.72
Vit E: 215.72
Vit K1: 160.48


Caution: Sulfites
Health Notes: Sugar-Conscious,Peanut-Free,Tree-Nut-Free,
Notes: Wild Food Box adorable constituent.

Author: NY Times
Tags: Wild Food Box,Scallops,Proven

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