1 1/4 lb 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
A Recipe for
Scallops Provencale
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This Recipe for Scallops Provencale is one of thousands in the Recipes-to-go Meal Cookbook.
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This is a recipe for Scallops Provencale from the recipe cookbook of Recipes-to-go (Meal)
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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.
Serves: 4
Scallops Provencale Recipe brought to you by Recipes To-Go