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Scallops of the Provence
At a Glance
- Prep
- 15 minutes
- Cook
- 10 minutes
- Total
- 25 min
- Yield
- 2.00 - serving(s)
Categories
- Main
Cuisine
- French
Cooking Method
- pan fry
Difficulty
- Easy
Dietary
- Pescatarian
Allergens
- Possible Molluscs — check ingredient labels
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Scallops of the Provence brings together 10 ounces sea scallops, lemon juice, salt in a practical dish for home cooking. It takes about 25 min to prepare and cook. It makes approximately 2 servings.
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Ingredients
- 10 ounces sea scallops
- lemon juice
- salt
- flour
- 2 ripe tomatoes, skinned, seeded and chopped
- 3 tablespoons shallots, chopped
- 1 tablespoon garlic, chopped
- 2 teaspoons herbes de provence
- salt and pepper
- olive oil
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Instructions
Toss Scallions in lemon juice. Drain, salt and dredge in flour. Sautee in olive oil until brown. Set scallops aside.
Drain off any extra olive oil, keeping only about 1 tablespoon. Add garlic, and shallots and sauteing until lightly browned.
Add remaining ingredients and simmer until slightly thickened. Serve sauce over scallops.
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