Bay Scallops Provencal
Quick skillet scallops with bacon, apples, mushrooms and Madeira. Ready in about 20 minutes. Pair with Sauvignon Blanc or Viognier.
Scallops, bacon, apples, and mushrooms sautéed to perfection.
Submitted by: Geneva from Geneva, IL
Yield: Yield: 2 servings
- This is a quick skillet recipe that combines bay scallops with bacon, apples, mushrooms and Madeira for a sweet-savory Provencal flavor.
- Cook bay scallops only 3 to 4 minutes until opaque and firm to avoid toughness; brown the fruit and mushrooms over medium-high heat to prevent sogginess.
- Easy swaps include white wine or stock for Madeira, olive oil for bacon, and prepping the base ahead while adding scallops last.
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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.
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More About This Recipe
Wine Suggestion: Sauvignon Blanc or Viognier
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Frequently Asked Questions
What are bay scallops and can I use sea or diver scallops instead?
Bay scallops are small and sweet and cook very fast. You can use sea or diver scallops, but they are larger and need a longer sear. Either slice larger scallops or cook them 2 to 3 minutes per side until opaque.
How do I tell when scallops are done?
Scallops are done when they turn opaque and feel firm but springy. For bay scallops expect about 3 to 4 minutes total. Overcooking makes them rubbery.
Can I make this dish without bacon or make it vegetarian?
Yes. Replace bacon with 1 to 2 tablespoons olive oil or butter. For a smoky note use smoked paprika or a plant-based bacon. The cooking steps stay the same.
What can I use instead of Madeira wine?
Dry white wine such as Sauvignon Blanc or Viognier works well. For no alcohol use low-sodium chicken or vegetable stock with a splash of apple cider or a teaspoon of sherry vinegar.
How do I keep the apples and mushrooms from getting soggy?
Cook over medium-high heat without crowding the pan so steam can escape. Give ingredients space to brown and avoid stirring constantly. If mushrooms release a lot of liquid, raise the heat to evaporate it.
Can I prepare parts of this dish ahead of time?
Yes. Sauté the bacon, apples, onions and mushrooms and refrigerate up to 48 hours. Reheat gently and add the scallops at the last minute because they cook quickly and do not reheat well.
What should I serve with Bay Scallops Provencal?
Serve with crusty bread, rice, polenta or mashed potatoes. A simple green salad or roasted vegetables are good sides. Pair with Sauvignon Blanc or Viognier.
How should I store leftovers and how long do they keep?
Cool and store leftovers in an airtight container in the fridge within two hours. Use within 48 hours. Reheat gently but expect some texture change in the scallops.
What are bay scallops and can I use sea or diver scallops instead?
Bay scallops are small and sweet and cook very fast. You can use sea or diver scallops, but they are larger and need a longer sear. Either slice larger scallops or cook them 2 to 3 minutes per side until opaque.
How do I tell when scallops are done?
Scallops are done when they turn opaque and feel firm but springy. For bay scallops expect about 3 to 4 minutes total. Overcooking makes them rubbery.
Can I make this dish without bacon or make it vegetarian?
Yes. Replace bacon with 1 to 2 tablespoons olive oil or butter. For a smoky note use smoked paprika or a plant-based bacon. The cooking steps stay the same.
What can I use instead of Madeira wine?
Dry white wine such as Sauvignon Blanc or Viognier works well. For no alcohol use low-sodium chicken or vegetable stock with a splash of apple cider or a teaspoon of sherry vinegar.
How do I keep the apples and mushrooms from getting soggy?
Cook over medium-high heat without crowding the pan so steam can escape. Give ingredients space to brown and avoid stirring constantly. If mushrooms release a lot of liquid, raise the heat to evaporate it.
Can I prepare parts of this dish ahead of time?
Yes. Sauté the bacon, apples, onions and mushrooms and refrigerate up to 48 hours. Reheat gently and add the scallops at the last minute because they cook quickly and do not reheat well.
What should I serve with Bay Scallops Provencal?
Serve with crusty bread, rice, polenta or mashed potatoes. A simple green salad or roasted vegetables are good sides. Pair with Sauvignon Blanc or Viognier.
How should I store leftovers and how long do they keep?
Cool and store leftovers in an airtight container in the fridge within two hours. Use within 48 hours. Reheat gently but expect some texture change in the scallops.
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