Skip to content
FREE SHIPPING ON Flatpacks, Exactpacks, and all ORDERS OVER $49


Most Popular Searches

Continue Shopping
Item Was Added To Your Cart
Your cart is currently empty.


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.



Follow Us on Instagram @thespicehouse