Scallops Provencal

Name: Scallops Provencal
Ingredients: 5 to 6 Tbsp. butter; 2 cloves garlic, minced; 1/2 c. dry white wine; 6 chopped plum tomatoes; 3 Tbsp. chopped fresh parsley; 1/2 tsp. salt; fresh ground pepper to taste; 1 c. bread crumbs; 3 Tbsp. grated Parmesan cheese; 1 lb. bay scallops

10 ingredients

8 steps

Ingredients

5 to 6 Tbsp. butter
2 cloves garlic, minced
1/2 c. dry white wine
6 chopped plum tomatoes
3 Tbsp. chopped fresh parsley
1/2 tsp. salt
fresh ground pepper to taste
1 c. bread crumbs
3 Tbsp. grated Parmesan cheese
1 lb. bay scallops

Directions

1

Melt butter in large skillet and saute garlic over medium heat about 3 minutes.
2

Add wine and simmer 3 minutes.
3

Add tomatoes, parsley, salt and pepper and simmer 10 to 12 minutes until very thick.
4

Add scallops to pan and cook 3 to 5 minutes or until scallops are opaque.
5

Do not overcook.
6

In small bowl, mix bread crumbs and Parmesan.
7

Transfer scallops to ovensafe pan and sprinkle with crumb mixture.
8

Lightly brown under the broiler. Serve immediately.