Gratine of Sauteed Scallops Provencal

Submitted by Bev I Am

"Recipe by Julia Child"

 

• Ready In: 30mins
• Ingredients: 13
• Serves: 4

ingredients

• 1 1⁄2 lbs sea scallops, cut into slices ¼ inch thick
• salt
• fresh ground black pepper
• 1⁄2 cup flour, for dredging
• 1⁄4 cup clarified butter or 1/4 cup olive oil
• 1 1⁄2 tablespoons minced shallots
• 1 clove garlic, peeled and minced
• 2 1⁄2 cups ripe tomatoes, peeled,seeded,juiced and diced or 2 1/2 cups canned Italian plum tomatoes, drained,seeded and diced
• 2⁄3 cup dry white wine
• 1⁄4 cup fresh parsley, minced
• 1⁄4 cup freshly grated parmesan cheese or 1/4 cup swiss cheese
• 1⁄4 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.

 

[jb41848]

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