Scallops Provençale

Yield: 4 servings (serving size: 6 scallop halves and 1/2 cup sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 212
  • Fat: 4.2g
  • Saturated fat: 0.5g
  • Protein: 30.3g
  • Carbohydrate: 11.5g
  • Cholesterol: 56mg
  • Iron: 1.4mg
  • Sodium: 656mg
  • Calories from fat: 18%
  • Fiber: 1.9g
  • Calcium: 65mg


  • 1 1/2 pounds large sea scallops (12 scallops), cut in half horizontally
  • 2 teaspoons olive oil
  • 1/3 cup minced shallots or onion
  • 1 2/3 cups sliced mushrooms
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon minced garlic
  • 2 teaspoons tomato paste
  • 1 (14.5-ounce) can diced tomatoes, drained
  • 1 1/2 teaspoons minced fresh or 1/2 teaspoon dried thyme
  • 1/4 cup minced fresh basil or parsley
  • 2 teaspoons fresh lemon juice


  1. Pat scallops dry with paper towels. Heat oil in a large nonstick skillet over medium-high heat. Add scallops to pan, and cook 3 minutes on each side or until browned. Remove from pan, set aside, and keep warm.
  2. Reduce heat to medium; add shallots, mushrooms, salt, and pepper to pan, and sauté 3 minutes. Stir in garlic and tomato paste; cook 1 minute, stirring often. Add tomatoes and thyme. Reduce heat to low, and simmer 6 minutes, stirring often.
  3. Return scallops to pan, and cook 2 to 3 minutes or until thoroughly heated. Stir in basil and lemon juice.
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