Scallops provencale

4 Servings

Ingredients

Quantity Ingredient
1¼ pounds Scallops
3 tablespoons Flour
¼ teaspoon Salt
¼ teaspoon Pepper
2 tablespoons Vegetable oil
2 teaspoons Olive oil
1 Garlic clove, minced
2 mediums Tomatoes, wedged & peeled
2 tablespoons Dry vermouth
2 teaspoons Basil, fresh, chopped

Directions

Rinse scallops in cold water; pat dry with paper towels.

On sheet of waxed paper or on paper plate, combine, flour, salt and pepper; dredge scallops in flour mixture, coating all sides and using up all of mixture.

In 12-inch nonstick skillet, combine oils and heat over medium-high heat; add scallops and garlic and saute until lightly browned. Reduce heat, add remaining ingredients and cook until thoroughly heated.

SOURCE: Mrytlewood Executive Chef-- W. Stoneman c1996.

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