Scallops Provencale

A pleasing combination of a tomato-based sauce in Scallops Provencale makes a quick but delicious dinnertime favorite. Serve with a side salad, some fresh fruit and a crusty loaf of bread for a delicious dinner time treat.

Ingredients

• 1 pound fresh scallops (or frozen, partially thawed)
• 1/4 cup low-fat milk
• 1/8 tsp salt
• 3 T. olive oil
• 1 can (28 oz) no salt plum tomatoes, chopped- or use 2 cups of fresh tomatoes
• 2 T. fresh basil, chopped (or 1 T. dried)
• 1/3 cup all purpose flour
• 1 T. minced garlic
• 2 T. minced parsley

Place the scallops in milk and season with salt and pepper, set aside.

Add 1 T. olive oil to a skillet with tomatoes, add salt and pepper. Heat to simmer and then cook 5 minutes ( fresh tomatoes cook for 10 minutes). Add basil. Remove from heat.

Remove scallops from the milk and coat with flour. Add 1 T. olive oil to another skillet and cook scallops approximately 5 minutes on one side till golden brown. Turn and cook five more minutes.

Heat the remaining 1 T. olive oil in the scallop skillet for 3 minutes. Add garlic, remove from heat.

Place warm tomato sauce on a serving dish, add scallops, drizzle with olive oil. Garnish with parsley. Makes 4 servings.


Return to "Sugarfree Recipe Shoppe" from "Scallops Provencale".