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Bay Scallops Provencal

Bay Scallops Provencal
Scallops, bacon, apples, and mushrooms sautéed to perfection.

Submitted by: Geneva from Geneva, IL
Yield: Yield: 2 servings


Featured in this Recipe

Herbes de Provence

Herbes de Provence


Jar, 1/2 Cup, 1 oz.


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

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.

More About This Recipe

Wine Suggestion: Sauvignon Blanc or Viognier

If you enjoyed this recipe, check out more French recipes here.



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