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Gratine of Sauteed Scallops Provencal

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“Recipe by Julia Child”

Ingredients Nutrition


  1. Dry scallops and spread on a piece of wax paper.
  2. Toss with a sprinkling of salt and pepper.
  3. The moment before sautéing, toss them in flour, turn them into a sieve and shake off the excess.
  4. Set a 10- to 12-inch nonstick frying pan over high heat.
  5. Add clarified butter or oil; when hot, add scallops.
  6. Just as the scallops begin to brown, about 1 minute, toss with shallots and garlic, then add tomatoes and wine.
  7. Boil over high heat for a moment, tossing and folding until the juices have thickened enough to enrobe the scallops; fold in parsley.
  8. Taste and correct the seasoning.
  9. (If there seems to be too much liquid, transfer the scallops and tomatoes with a slotted spoon to the baking dish and boil the liquid until thickened. Pour over the scallops and continue.) Turn the scallops into shells or a baking dish.
  10. Sprinkle with the cheese and bread crumbs, and drizzle with butter or oil.
  11. Heat slowly under a hot broiler for 1 to 2 minutes, only until bubbling and lightly browned.
  12. Serve immediately.

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