Scallops Provencal

Course Dinner, Lunch, Main Course
Cuisine French
Keyword Gluten-Free, Le Petit Prince
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 8-10 large sea scallops fresh or thawed from frozen
  • ½ tsp kosher salt
  • ½ c all-purpose flour
  • 3 tbsp butter softened
  • 1 tbsp olive oil
  • 1 large shallot diced fine
  • 2 tsp fresh fennel fronds
  • c dry white wine
  • c half and half
  • 1 lemon quartered


  1. Pat the scallops dry with a paper towel and sprinkle the salt over the scallops. Dredge the scallops in the flour, but try to get as light a coat as possible and set to the side on a dry paper towel.

  2. In a medium cast iron or sauté pan, heat the butter and olive oil on medium for 1-2 minutes or until the butter and olive oil simmer but don't smoke.

  3. Add the scallops to the pan one at a time clockwise into the pan then 2 in the middle and cook for 3 minutes on side one then flip all of them in the same order they were added to the pan and cook for another 1-2 minutes (until opaque but still a little squishy when poked).

  4. Remove scallops to a plate to rest, then keeping the heat on medium add the diced shallot and saute for 2-3 minutes.

  5. Add the white wine and scrape the bottom of the pan for any stuck on brown bits to come up and cook for 3 minutes; then add the half and half and fennel and cook for another 5 minutes until it reduces by half.

  6. Plate the scallops and add the sauce to the top and garnish with the remaining fennel and a lemon wedge.