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Fish, South and mountains

Provençal scallops with rice

Provençal scallops are pan seared scallops served in a garlic, tomato and parsley sauce, over a bed of rice. For 4 people, it takes 30 minutes and an easy skill level, at a cost of €8.00 per serving. The key to success is searing the scallops quickly over high heat without moving them, so they stay tender inside.

Tonight, pan seared scallops with garlic, parsley and tomato, Provençal style, served with rice.

Provençal scallops with rice
Total time
30 min
Difficulty
Easy
Cost per person
€8.00
Calories per person
510 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring

Provençal scallops play on a simple contrast, the tender, slightly sweet scallop meat against a tomato sauce sharpened with raw garlic and fresh parsley. The golden crust you get from searing them over high heat gives you the bit of bite that's often missing when scallops are cooked too gently. Plain white rice acts as a neutral base that soaks up the pan juices without covering up the taste of the shellfish.

This is a dish that breaks up the weekly routine without demanding hours in the kitchen, great for a slightly more special weeknight dinner or for having people over on a Sunday without any stress. Scallops always look a little impressive on the table, yet the recipe stays approachable even if you've never cooked them before. Mon Chou walks you through it step by step so you don't miss the timing on the trickiest part, the sear.

The ingredients

4 people

Fish counter

  • Sea scallops 16

Fruits and vegetables

  • Tomatoes 3
  • Garlic 3 cloves
  • Parsley 1 sprigs

Dairy

  • Butter 30 g

Pantry

  • Olive oiloften in the pantry 2 tbsp
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Mollusks

The step by step recipe

  1. Cook the rice in salted water and keep it warm. 11 min

    Rinse it first for grains that stay separate.

  2. Seed the tomatoes, then cut them into small dice.

    Drain off the tomato juice to avoid a watery sauce.

  3. Sear the scallops in very hot oil, 1 minute per side, then set them aside. 3 min

    Don't move them around, they need to form a nice golden crust.

  4. In the same pan, melt the butter until foamy with the chopped garlic, add the tomatoes and let it reduce. 5 min

    Watch the garlic closely, it shouldn't brown.

  5. Put the scallops back in for a few seconds, sprinkle with parsley and serve over the rice.

    Off the heat, the scallops finish cooking without turning tough.

Our tips to get it right

  • Pick scallops that are roughly the same size so they all cook at the same pace in the pan.
  • Use a wide skillet so the scallops don't touch while cooking, otherwise they'll steam instead of browning.
  • Get the rice cooking and the tomatoes diced before you start on the scallops, since everything moves fast once the pan is hot.

The variations

  • Swap the scallops for peeled shrimp for a cheaper version, with a slightly shorter cooking time.
  • Stir in a few pitted black olives and a squeeze of lemon juice into the tomato sauce for a more Mediterranean touch.
  • For a faster version, use canned chopped tomatoes instead of fresh tomatoes that you'd seed and dice yourself.

What to serve it with

  • A glass of dry white wine
  • A simple green salad
  • Bread to soak up the tomato sauce

Storage

Scallops are best eaten right away, since their texture firms up and toughens as they cool. If you have leftovers, store them in the fridge in a sealed container for up to 1 day. Reheat very briefly over low heat, without letting it boil, so the scallops don't turn rubbery.

Questions about this dish

Can you use frozen scallops?

Yes, as long as you thaw them fully in the fridge and pat them very dry with paper towels afterward. Extra moisture keeps the crust from forming and makes the scallop steam instead of sear.

How do you know when the scallops are done?

A properly cooked scallop stays slightly translucent in the center and feels firm but not hard when pressed. About one minute per side over high heat is usually enough, they finish cooking off the heat.

Can you make the tomato sauce ahead of time?

Yes, you can make the garlic and tomato sauce a few hours ahead and gently reheat it before serving. Cook the scallops at the last minute so they keep their texture.

What rice works best with this dish?

A long grain rice like basmati works well, since the grains stay separate and don't weigh the dish down. Rinse the rice before cooking so it doesn't turn sticky.

How long does it take to make Provençal scallops with rice?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in Provençal scallops with rice?

About 510 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Provençal scallops with rice cost?

About €8.00 per serving, or €32.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks. Always check the labels of the products you buy.

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