Provincial Style Scallops
Ingredients
1 lb of scallops, cut into quarters | ||
3 tbs butter | ||
8 button mushrooms, sliced | ||
1 large tomato, peeled seeded and chopped | ||
3 shallots, minced | ||
1 tbs chopped parsley | ||
1 tsp thyme | ||
1/4 cup dry white wine | ||
kosher salt and fresh cracked black pepper to taste | ||
4 tbs extra virgin olive oil | ||
1/2 cup flour |
These scallops are prepared in the French Provencal style with tomatoes mushrooms and garlic.
- Saute mushrooms in butter.
- Add tomato, shallots, parsley, garlic, thyme and wine.
- Simmer for 5 to 8 minutes to reduce sauce.
- Season with salt and pepper to taste
- Heat oil in skillet.
- Dredge scallops in flour and saute quickly over high heat until golden on all sides. About 5 minutes.
- Place scallops in individual ramekins or scallop shells.
- Spoon sauce over scallops and garnish with parsley.
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