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Scallops Provencale


  • Preheat oven to 180°C.
  • Place the tomatoes in a baking tray, cut side up, and sprinkle with a little oil and seasonings. Then cook in the oven until they collapse a little.
  • When ready, place the tomatoes on a serving dish (or individual plates) and set aside.
  • Heat 2 tbsp oil in a heavy-bottomed pan and quickly sear the scallops until lightly coloured. Then pile the scallops on top of the tomatoes.
  • Add the garlic and parsley to the pan with a little more oil, if needed. Stir well and briefly cook. Then pour over the scallops and tomatoes, and serve with good crusty bread on the side.


  • 4 ripe, red tomatoes, cored & halved
  • olive oil
  • freshly ground salt & pepper
  • 12-16 fresh large scallops, cleaned
  • a dollop of butter
  • 2 garlic cloves, finely chopped
  • 2 tbsp freshly chopped parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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