Scallops Sauté Provençal

Preparation info

    • Difficulty


Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

The recipe for this is so simple that it almost doesn’t need recording. However, it’s good to have it written down so that it doesn’t get forgotten. The word ‘Provençal’, in everybody’s language, usually means tomatoes, garlic and olive oil; in this recipe it is just that.

The definitive version of this particular dish I first ate at Chez L’Ami Louis.