Side Pannel
Scallops Provencale
Scallops Provencale
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Seafood
Ingredients List
- 1 1/4 lb Scallops
- 3 tb Flour
- 1/4 ts Salt
- 1/4 ts Pepper
- 2 tb Vegetable oil
- 2 ts Olive oil
- 1 Garlic clove, minced
- 2 md Tomatoes, wedged & peeled
- 2 tb Dry vermouth
- 2 ts 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.
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.
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