Scallops Provenale
This chef-curated Scallops Provenale offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 31g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 435 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Scallops Provenale offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Scallops Provenale to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Scallops Provenale, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- 2 tablespoons butter
- 1 pound sea scallops, rinsed and
- drained
- 1 small onion, finely chopped
- 1/2 pound mushrooms, thinly
- sliced
- 1 clove garlic, minced
- 2 medium tomatoes, peeled and
- chopped
- 1/4 cup dry white wine (optional)
- 2 tablespoons ketchup
- 1/2 teaspoon salt
- 1/2 teaspoon chopped dried
- tarragon
- 1/4 teaspoon dried rosemary
- 1 pinch white pepper
- 1/4 pound frozen, small, cooked
- shrimp
- 2 teaspoons white wine vinegar
- chopped fresh parsley, for garnish
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
Heat butter in a large skillet over medium-high heatStep 2: Technique & Execution
Without crowding, lightly brown scallops in batchesStep 3: Technique & Execution
Remove scallops to individual casseroles or lightly buttered baking shellsStep 4: Technique & Execution
Stir onion and mushrooms into the skillet, and cook until the onion is soft and begins to brownStep 5: Technique & Execution
Stir in garlic, tomatoes, wine, ketchup, salt, tarragon, rosemary, and white pepperStep 6: Technique & Execution
Bring to a boil; cover, reduce heat to low, and simmer 15 minutesChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 435 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 31g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 41g | Complex, slow-digesting dietary fiber |
| Fat | 18g | Wholesome dietary lipids for micronutrient absorption |
Scallops Provenale
This chef-curated Scallops Provenale offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: Heat butter in a large skillet over medium-high heat
Technique & Execution: Without crowding, lightly brown scallops in batches
Technique & Execution: Remove scallops to individual casseroles or lightly buttered baking shells
Technique & Execution: Stir onion and mushrooms into the skillet, and cook until the onion is soft and begins to brown
Technique & Execution: Stir in garlic, tomatoes, wine, ketchup, salt, tarragon, rosemary, and white pepper
Technique & Execution: Bring to a boil; cover, reduce heat to low, and simmer 15 minutes
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Reheating: Heat in a saucepan or skillet on medium heat until hot throughout.
- Freezing: Freeze portions in airtight containers for up to 2 months. Reheat directly from frozen or after thawing.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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