Bay Scallops Provencal Recipe

Submitted By: Geneva from Geneva.

  • 2 strips bacon, minced
  • 2 Granny Smith apples, peeled, cored and chopped
  • 1 onion, chopped
  • 2 tablespoons garlic, minced
  • 8 ounces button mushrooms, quartered
  • 2 tablespoons Herbes do Provence
  • 1/2 cup Madiera wine
  • 1 cup tomatoes, chopped
  • 8 ounces bay scallops
  • 2 tablespoons parsley, chopped
Serves / Yields

Yield: 2 servings

Preparation Instructions

Sauté bacon in a large sauté pan over medium-high heat until it begins to brown, about 4 minutes. Add apples and onions, season with salt and pepper, and sauté until they begin to brown, about 5 minutes. Add mushrooms, garlic and Herbs de Provence and cook until the mushrooms begin to brown as well, about 5 minutes. Deglaze the pan with the Madeira and add bay scallops and tomatoes. Cook for 3-4 minutes, or until the bay scallops are done. Garnish with parsley and serve.

Helpful Hints

Wine Suggestion: Sauvignon Blanc or Viognier

Quick Shopping List

Herbes de Provence French Herb Blend
In a glass jar
In a 1/2 cup shaker jar, net wt. .75 oz.

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