Scallops Provencale

"I got this recipe from Epicurean magazine. It's a delicious way to serve scallops without butter. Perfect when paired with pasta"
 
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Ready In:
15mins
Ingredients:
6
Serves:
2
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ingredients

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directions

  • In a non-stick skillet large enough to hold the scallops in one layer heat 1 tablespoon of the oil over high heat until it is hot but not smoking and in it sear the scallops for 1 to 2 minutes on each side, or until they are golden brown and just cooked through.
  • Transfer the scallops with a slotted spoon to a small platter and keep them warm, covered loosely.
  • Add the remaining 1 1/2 tablespoons oil to the skillet and in it cook the garlic over moderate heat, stirring, until it is pale golden.
  • Add the tomato and the thyme and cook the mixture, stirring, for 1 minute.
  • Season the tomato mixture with salt and pepper, spoon it over and around the scallops, and sprinkle the scallops provencale with the basil.

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Reviews

  1. This is a great recipe! I forgot the thyme and used half scallops and half shrimp because that's what I had on hand. The fresh basil really makes this dish. I served it over linguine noodles with a little sqeeze of lemon. Very good. Since this is so easy and we usually have the ingredients on hand, I can see making this quite often. Thanks.
     
  2. Great and EASY recipe! When I prepared this, I deglazed the pan with about 1/3 c white wine after the garlic was brown. I also substituted fresh thyme for the dried. My husband was totally impressed with the taste and presentation over angel hair pasta. Thanks!
     
  3. Beautiful for dinner in my restaurants , just add pasta with a thin sauce, new york strip and a glass of Merlot. Larry Schroeder Chef Abbotsford B.C. Canada
     
  4. YUM! I used bay scallops since that's what I had and also canned tomatoes and it was still very good. Served with angel hair pasta.
     
  5. Great recipe and so easy to make! I've seared scallops just about 1 minute and after adding tomatoes and thyme I've put the scallops back in the pot and cooked it for another minute - still a brilliant dish with pasta in my case - fettuccine. Thanks for sharing.
     
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RECIPE SUBMITTED BY

ravenous foodie. fortune cookie prophet. crochet superstar. graceful klutz.
 
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