Scallops Provençal

I used to be afraid to make scallops… I thought I’d overcook them and they’d turn out rubbery, or just not be quite like the restaurants. Then I faced my fears and…. they turned out just right… every time! There is nothing quite like a perfect scallop dish to make a normal seafood dinner way more elegant. PLUS, this meal is so simple and easy to throw together!

Scallops Provencal from

Scallops Provençal


  • 1 lb. Wild Sea Scallops
  • GF All-purpose flour, for dredging
  • 1 tbsp grass-fed butter (or oil of choice)
  • 1/2 cup minced onion
  • 2 cloves garlic, minced
  • 2-3 tbsp parsley
  • 1/3 cup dry white wine
  • 1 lemon, cut in quarters
  • Sea Salt
  • Freshly Ground Pepper


  1. Season scallops with salt and pepper, and toss with flour of choice (I used Bob’s Red Mill gluten-free all-purpose flour)
  2. In a skillet, melt 1 tbsp grass-fed butter (or oil) until sizzling.
  3. Add scallops and let brown (about 4 minutes), flip them and let them brown on the other side.
  4. Add chopped onion and minced garlic and let sauté for 2 minutes.
  5. Add white wine, parsley, and squeeze juice from one lemon slice.
  6. Let cook for a few more minutes and serve hot.

I served mine over a bed of sautéed spinach and roasted asparagus, with the rest of the cut up lemon.


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