Gratine Of Sauteed Scallops Provencal

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 1/2 lbs sea scallops, cut into slices â¼ inch thick
• salt
• fresh ground black pepper
• 1/2 cup flour, for dredging
• 1/4 cup clarified butter or 1/4 cup olive oil
• 1 1/2 tablespoons minced shallots
• 1 clove garlic, peeled and minced
• 2 1/2 cups ripe tomatoes, peeled,seeded,juiced and diced or 2 1/2 cups canned italian plum tomatoes, drained,seeded and diced
• 2/3 cup dry wine
• 1/4 cup fresh parsley, minced
• 1/4 cup freshly grated parmesan cheese or 1/4 cup swiss cheese
• 1/4 cup fresh breadcrumbs
• 2 tablespoons melted butter or 2 tablespoons olive oil

Recipe

• 1 dry scallops and spread on a piece of wax paper.
• 2 toss with a sprinkling of salt and pepper.
• 3 the moment before sautéing, toss them in flour, turn them into a sieve and shake off the excess.
• 4 set a 10- to 12-inch nonstick frying pan over high heat.
• 5 add clarified butter or oil; when hot, add scallops.
• 6 just as the scallops begin to brown, about 1 minute, toss with shallots and garlic, then add tomatoes and wine.
• 7 boil over high heat for a moment, tossing and folding until the juices have thickened enough to enrobe the scallops; fold in parsley.
• 8 taste and correct the seasoning.
• 9 (if there seems to be too much liquid, transfer the scallops and tomatoes with a slotted spoon to the baking dish and boil the liquid until thickened. pour over the scallops and continue.) turn the scallops into shells or a baking dish.
• 10 sprinkle with the cheese and bread crumbs, and drizzle with butter or oil.
• 11 heat slowly under a hot broiler for 1 to 2 minutes, only until bubbling and lightly browned.
• 12 serve immediately.