Scallops Provencal

I made Barefoot Contessa's Scallops Provencal from her Barefoot in Paris cookbook and it was a hit. I made it with a side of Herbed Basmati Rice and I think I'll never make plain ol' jasmine rice again! The only alteration I made was for the rice, I used flat leaf parsley instead of curly leaf - I had to get flatleaf for the scallops so I didn't want to buy both kinds.

I highly recommend these recipes - they use simple ingredients but the meal is elegant. Even my 7 year old daughter gobbled it up - it went so fast I didn't have time to take pictures. I'm sure you can substitute shrimp for the scallops and get similar results.