The sauce was wonderful on the rice. The scallops were pricey, but I might have to breakdown and splurge again. This recipe made it foolproof.

Spoon the warm purée onto 6 dinner plates. Place the scallops on the purée, drizzle with the basil oil, and sprinkle with the chives. Serve warm. Copyright 2012, Barefoot Contessa Foolproof by …

Apr 19, 2025 · Ina Garten’s Scallops Provençal is a simple yet elegant dish inspired by the flavors of southern France. It features plump sea scallops sautéed in butter and olive oil with garlic, …

Here is an easy version of coquilles St.-Jacques, the classic French preparation of scallops in a creamy sauce, under a crust of bread crumbs and cheese. It comes from Ina Garten, the...

Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops.

Crisp-topped, golden-edged scallops in a garlic-herb butter that tasted like something you’d order at a seaside bistro—only faster. This is Ina at her most clever: just enough richness, just …

Courtesy of Ina Garten, Barefoot Contessa. A GREAT recipe for those seafood lovers! Amazingly simple to make and quick to the table... Enjoy!

Now that we’ve covered the basics, let’s dive into the actual recipe for Ina Garten’s seared scallops. This recipe is a simplified version focusing on the key elements that make her scallop …

Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned.

Ina Garten, the Barefoot Contessa, shares her renowned recipe for Scallops Provencal, a dish that showcases the simplicity and elegance of seafood cooking. This recipe is perfect for those …