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Scallops Provencale



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Scallops Provencale

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

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.



Ingredients:

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

Serves:

4 Servings

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