Broiled Scallops Provençale Recipe

By
Kerry Saretsky
a photograph of Kerry Seretsky, a contributing writer at Serious Eats.
Kerry Saretsky

Kerry Saretsky interned at Serious Eats in 2008, and wrote the French in a Flash recipe column. She also writes her own blog on modernized French cuisine called French Revolution Food.

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Updated May 15, 2019
20121126ProvencalScallops-edit.jpg
Kerry Saretsky

This is the perfect easy, elegant dinner—so easy and elegant, I made it just for myself. Nestle sea scallops and little tomatoes in a gratin dish, then simply cover them with a quickly blitzed crumble of breadcrumbs, garlic, basil, and, of course, butter. While it bakes in the oven the garlic heats up and perfumes everything beneath it, the scallops and tomatoes relinquish all their sweet juices, and the basil toasts. It's glorious.

Recipe Details

Broiled Scallops Provençale Recipe

Active 5 mins
Total 15 mins
Serves 2 servings

Ingredients

  • 1 teaspoon olive oil
  • 14 large sea scallops (about 1 pound)
  • 16 grape tomatoes
  • Kosher salt and freshly ground black pepper
  • 2 medium cloves garlic
  • 1/2 cup looseley packed fresh basil leaves
  • 1/2 cup fresh breadcrumbs
  • 1/4 cup grated Parmesan
  • 2 tablespoons unsalted butter

Directions

  1. Preheat the oven to 450°F. Pour a drizzle of olive oil into each of two gratin dishes, and use your fingers to grease the inside of the dish. Arrange the scallops and tomatoes in an even layer between the two dishes, and season with salt and pepper.

  2. Combine garlic, basilc, and breadscrumbs in a food processor and process until well chopped, scraping down sides as necessary. Add the Parmesan and butter and season with salt and pepper. Process until combined. Divide the basil crumbs over the top of the two gratin dishes. Place the dishes on a rimmed baking sheet, and bake for until scallops are barely cooked through and breadcrumbs are golden brown, about 10 minutes. Serve hot.

Special equipment

Mini food processor

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