October 8, 2026

Ina Garten’s Scallops Provencal (Gluten Free)

I’ve made Ina Garten’s Scallops Provençal (Gluten Free) many times, and they never disappoint. Recently, while at the beach, I made them for dinner for a handful of us, and a few people passed, insisting they didn’t like scallops. Their loss! Of course, they were curious enough to take a bite—and after tasting these tender, juicy, incredibly flavorful scallops, they couldn’t believe what they’d been missing. I’m pretty sure they won’t be passing on scallops the next time around!

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Ingredients

Organize ingredients – scallops, gluten free flour, olive oil (not shown), butter, shallots, garlic, parsley, white wine, and lemon.

Prepping the Scallops

Remove the side muscle. Not all scallops will have a side muscle.

Use paper towels to thoroughly dry the scallops. This will hep them brown vs. steam in the pan.

Remove the side muscle from the scallops by gently pulling it off. Not all scallops will have a side muscle and half of mine did not. Then use paper towels to thoroughly dry the scallops. This will hep them brown vs. steam in the pan. Season the 2 tablespoons gluten free flour with kosher salt and pepper. Then sprinkle the flour over the scallops making sure all sides are lightly coated.

Cooking the Scallops

Add the scallops to the pan in one layer, preferably allowing space around each scallop. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them (approximately 2-2.5 minutes).

Heat 2 tablespoons of olive oil (or butter) over medium-high heat until sizzling in a very large skillet. Add the scallops to the pan in one layer, preferably allowing space around each scallop. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them (approximately 2-2.5 minutes), then flip them over and brown lightly on the other side for another 1.5-2 minutes. Total cook time is 3 to 4 minutes.

Adding the Seasonings

While the scallops are still in the pan, add 2 tablespoons butter. Once it’s nearly melted add the 1/3 cup shallots, 1 garlic clove, 1/4 cup parsley, lemon zest, and cook for 2 more minutes, tossing the seasonings with the scallops.

Add the 1/3 cup wine, cook for 1 more minute. Squeeze 1/2 lemon over the hot scallops.

While the scallops are still in the pan, add 2 tablespoons butter. Once it’s nearly melted add 1/3 cup shallots, 1 garlic clove, 1/4 cup parsley, lemon zest, and cook for 2 more minutes, tossing the seasonings with the scallops. Add 1/3 cup wine and cook for 1 more minute. Squeeze 1/2 lemon over the hot scallops.

Ina Garten’s Scallops Provencal (Gluten Free)

Transfer scallops to a large platter. Garnish with lemon wedges or slices if desired.

Print Recipe

Ina Garten’s Scallops Provencal (Gluten Free)

Prep Time20

Cook Time7

Total Time27

Course: dinner

Cuisine: French

Keyword: butter, freshly ground pepper, garlic, gluten free, gluten free flour, kosher salt, lemon, olive oil, Parsley, sea scallops, shallots, white wine

Servings: 4 people

Author: GFchow @ gfchow.com

Ingredients

1 lb fresh sea scallops side muscle removed. See NOTES below
Kosher salt and freshly ground black pepper
2 tablespoons gluten free flour
2 tablespoons olive oil (you could substitute butter for the olive oil if you prefer a richer dish)
2 tablespoons salted butter
1/3 cup shallots finely minced, approximately 2 large shallots
1 garlic clove minced, pressed, or grated
1/4 cup flat-leaf parsley leaves finely chopped
1/3 cup dry white wine wine you would drink
1 lemon zested and 1/2 juiced
Lemon wedges or slices for garnish optional

Instructions

Use paper towels to thoroughly dry the scallops. This will hep them brown vs. steam in the pan.
Season 2 tablespoons gluten free flour with kosher salt and pepper. Then sprinkle flour over the scallops making sure all sides are lightly coated.
Heat 2 tablespoons of olive oil (or butter) over medium-high heat until sizzling in a very large skillet.
Add the scallops to the pan in one layer, preferably allowing space around each scallop. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them (approximately 2-2.5 minutes), then flip them over and brown lightly on the other side for another 1.5-2 minutes. Total cook time is 3 to 4 minutes.
While the scallops are still in the pan, add 2 tablespoons butter. Once it’s nearly melted add 1/3 cup shallots, 1 garlic clove, 1/4 cup parsley, lemon zest, and cook for 2 more minutes, tossing the seasonings with the scallops. Add 1/3 cup white wine and cook for 1 more minute.
Squeeze 1/2 lemon over the hot scallops and transfer scallops to a large platter. Garnish with lemon wedges or slices if desired.

Notes

Not all scallops will have a side muscle and half of mine did not. You want to remove the side muscle because is has a tough, rubbery texture that cooks differently and affects the overall tenderness of the scallop. With that said, it is also completely edible.

Bay scallops can be used and overall cooking time will be reduced.

If the sea scallops you buy are very big, you may want to cut them in half horizontally; into rounds.

Recipe from Food Network and modified by me.

If you like this recipe, you may also like these other GFchow recipes. Scallops with Burst Tomatoes and Hazelnuts, Chicken with Roasted Lemons, Olives, Capers, and Spinach, and Lemon Butter Black Pepper Fish Fillets.

GLUTEN FREE DISCLAIMER

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.