Scallops Provencal

Prep Time 10

Cook Time 20

Servings servings

Calories 195kcal

Place the scallops on paper towels and gently pat them dry as best as you can. Season both sides with salt and pepper. Cover with a paper towel. Set them aside to dry as much as possible.
Heat a saute pan on medium heat. Once hot, add the oil. Saute the garlic and onion until the garlic is golden brown. Stir in the wine and tomato, simmer until the wine mostly evaporates down to about 2 tablespoons.
Stir in the flour until combined. Then stir in the broth, thyme, lemon, and butter. Bring to a low simmer to build flavor. Season with salt and pepper to taste.
Heat a nonstick pan on medium to medium high heat. Once hot, coat the bottom of the pan with about a 1/2 teaspoon of olive oil. Working in batches, place the scallops into the pan, space them apart so they have room.
If you put too many scallops in the pan at once they will steam and not get a good caramelized sear.
Leave the scallops until they have a deep golden brown sear on one side then flip them over and cook to an internal temperature of 125 to 130 degrees using a thermometer. Once cooked set aside on a plate and cook other batches if needed.
Spoon the sauce over the scallops. Garnish with thyme and serve with bread.

Pro tip: Fresh scallops will work best, otherwise fully defrost frozen scallops before using and make sure to dry them as much as possible.