Scallops Provencale

By chbounds

San Francisco A La Carte

Ingredients

• 1 1/2 pounds scallops
• 2 T. fresh lemon juice
• 4 T. butter
• 1 to 2 cloves garlic, crushed
• 2 shallots, minced
• 3 medium ripe tomatoes, peeled, seeded, and chopped
• 1/2 c. dry white wine
• 1/4 tsp. salt
• 1/4 tsp. white pepper
• Fresh parsley, finely chopped

Preparation

Step 1

Marinate scallops in lemon juice for 15 minutes. Drain, pat dry, and halve or quarter if large.

In a large skillet, melt butter until foamy and quickly sauté scallops for 2 minutes, turning once to brown on 2 sides. Do not crowd in skillet or scallops will cook too slowly and will stew rather than brown. Remove scallops with slotted spoon and set aside.

To skillet add garlic, shallots, tomatoes, wine, salt, and pepper. Cook uncovered, stirring occasionally for 15 minutes.

Return scallops to skillet, cover, and cook gently for 5 to 6 minutes shaking pan frequently to prevent sticking. Adjust seasonings and spoon into heated scallop shells or serving dish. Sprinkle with parsley and serve immediately.