Gratine of Sauteed Scallops Provencal

Bev's Note:

Recipe by Julia Child

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 ½ lbs sea scallops , cut into slices ¼ inch thick
• salt
• fresh ground black pepper
• ½ cup flour , for dredging
• ¼ cup clarified butter or ¼ cup olive oil
• 1 ½ tablespoons minced shallots
• 1 clove garlic , peeled and minced
• 2 ½ cups ripe tomatoes, peeled,seeded,juiced and diced or 2 ½ cups canned Italian plum tomatoes , drained,seeded and diced
• 2⁄3; cup dry white wine
• ¼ cup fresh parsley , minced
• ¼ cup freshly grated parmesan cheese or ¼ cup swiss cheese
• ¼ cup fresh white breadcrumbs
• 2 tablespoons melted butter or 2 tablespoons olive oil

Directions:

1. Dry scallops and spread on a piece of wax paper.
2. Toss with a sprinkling of salt and pepper.
3. The moment before sautéing, toss them in flour, turn them into a sieve and shake off the excess.
4. Set a 10- to 12-inch nonstick frying pan over high heat.
5. Add clarified butter or oil; when hot, add scallops.
6. Just as the scallops begin to brown, about 1 minute, toss with shallots and garlic, then add tomatoes and wine.
7. Boil over high heat for a moment, tossing and folding until the juices have thickened enough to enrobe the scallops; fold in parsley.
8. Taste and correct the seasoning.
9. (If there seems to be too much liquid, transfer the scallops and tomatoes with a slotted spoon to the baking dish and boil the liquid until thickened. Pour over the scallops and continue.) Turn the scallops into shells or a baking dish.
10. Sprinkle with the cheese and bread crumbs, and drizzle with butter or oil.
11. Heat slowly under a hot broiler for 1 to 2 minutes, only until bubbling and lightly browned.
12. Serve immediately.

Reviews

[Akikobay]

This is a great way to make scallops. It's very quick, very easy, and tastes heavenly. I was concerned that the scallops would become overcooked, so I was careful not to overcook them during the sautee stage. When they were just cooked, I removed them from the pan to let the sauce thicken. I made two mistakes with this recipe. First, I halved it thinking it would be too much for two of us, and second, I fed a taste to the kids. Everybody loved it and we didn't have near enough. Next time I'll double the recipe! Thanks for posting this!!

[Nana Chickens]

Love this recipe! Thanks for posting. I should have reviewed the first time I made it, sorry. I make the recipe, then broil in jumbo scallop shells. I highly recommend the dish and it is great for company.

[~jb4~]

This was great and it went over so well with all the other things that I made. Great recipe!!!