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.