Scallops Provencale Recipe

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Scallops Provencale Ingredients

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

"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die."
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This Recipe for Scallops Provencale is one of thousands in the Recipes-to-go Meal Cookbook.

Food Tip
Cook beef in nonstick pans. If needed, use cooking sprays instead of oil or butter.

Scallops Provencale Recipe
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Food Tip
Cook beef in nonstick pans. If needed, use cooking sprays instead of oil or butter.

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This is a recipe for Scallops Provencale from the recipe cookbook of Recipes-to-go (Meal)

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Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat.
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Food Tip
To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.

Scallops Provencale

Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.

Scallops Provencale 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.

Serves: 4

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Scallops Provencale Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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