Gratine of Sauteed Scallops Provencal

Recipe by Bev I Am
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Dry scallops and spread on a piece of wax paper.
  • Toss with a sprinkling of salt and pepper.
  • The moment before sautéing, toss them in flour, turn them into a sieve and shake off the excess.
  • Set a 10- to 12-inch nonstick frying pan over high heat.
  • Add clarified butter or oil; when hot, add scallops.
  • Just as the scallops begin to brown, about 1 minute, toss with shallots and garlic, then add tomatoes and wine.
  • Boil over high heat for a moment, tossing and folding until the juices have thickened enough to enrobe the scallops; fold in parsley.
  • Taste and correct the seasoning.
  • (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.
  • Sprinkle with the cheese and bread crumbs, and drizzle with butter or oil.
  • Heat slowly under a hot broiler for 1 to 2 minutes, only until bubbling and lightly browned.
  • Serve immediately.
Advertisement