Scallops Provencale Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/4 lbs: Scallops,
3 tbsp: Flour,
1/4 tsp: Salt,
1/4 tsp: Pepper,
2 tbsp: Vegetable oil,
2 tsp: Olive oil,
1: Garlic clove, minced
2 medium: Tomatoes, wedged & peeled
2 tbsp: Dry vermouth,
2 tsp: Basil, fresh, chopped
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.
SOURCE: Mrytlewood Executive Chef-- W. Stoneman c1996.
Source from luhu.jp
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.
SOURCE: Mrytlewood Executive Chef-- W. Stoneman c1996.
Source from luhu.jp