Scallops Provencal

Scallops Provencal is the French Riviera classic: sweet scallops swimming in a garlicky tomato, olive, and herb broth. This version skips the sauté pan entirely and cooks everything in the microwave, a counterintuitive move that actually delivers perfectly tender scallops every time.

The microwave is secretly one of the best tools for scallops. Dry, searing heat on the stovetop is forgiving only in skilled hands; 30 seconds too long and you’ve got rubber. Gentle microwave steam cooks them through evenly and keeps them silky.

Quartering sea scallops if you’re using them, not bay, is an important step. Whole sea scallops cook from the outside in and leave tough edges before the center is done. Quartered pieces cook evenly in the same time the mushrooms and tomatoes need.

A quick 30-second microwave on the oil, garlic, and onion first is what gives this depth. Raw garlic thrown into steam tastes sharp; pre-warmed garlic goes sweet and mellow before the scallops ever arrive.

Serve over buttered egg noodles, crusty bread, or plain rice to catch the fragrant tomato-herb broth.

Kitchen Tips

• Pat scallops dry before adding to the casserole. Wet scallops release too much liquid and water down the Provencal sauce.
• Use ripe summer tomatoes when possible. Winter tomatoes taste watery against the scallops; canned San Marzanos are a better off-season option.
• Don’t overcook. Pull the scallops as soon as they turn opaque all the way through. Residual heat in the covered dish finishes them.
• Stir at the halfway mark as directed. Microwaves cook unevenly, and stirring redistributes heat for uniform doneness.

Variations

• Add a splash of dry white wine or vermouth to the casserole before microwaving for a boozy depth.
• Substitute kalamata olives for black olives for more Mediterranean punch.
• Stir in a handful of baby spinach at the end for a wilted-greens version that turns the dish into a complete one-bowl meal.