Les Noix De St Jacque Provencale (Sea Scallops With Tomatoes)
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 20 medium sized scallops
- 2 tablespoons olive oil
- 1 ounce shallot, minced
- 3 garlic cloves, minced
- 1⁄4 ounce tomato paste
- 5 ounces tomatoes, peeled seeded diced
- 1⁄4 cup fresh parsley, chopped
- salt and black pepper, to taste
- 8 sprigs fresh parsley (garnish)
directions
- Remove the side muscle from the scallops. Pat dry and season them on both sides.
- Heat the olive oil in a cast iron skillet to high heat.
- When hot, sear the scallops. Once nicely colored, turn over and sear the opposite side.
- Transfer to a wire rack, cover and keep warm.
- Reduce the heat to low and to the remaining oil, add the shallots. Sweat the shallots until they begin to soften.
- Season lightly then add the garlic and sweat until the garlic begins to soften.
- Add the tomato paste and stir constantly for 2 minutes. Add the tomatoes and cook until all of the juice has evaporated.
- Remove the pan from the stove. Stir in the chopped parsley and season to taste.
- On each plate, spoon the tomato sauce first then add five scallops in the center. Garnish with two sprigs of parsley and serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Broke Guy
United States