Gratine of Sauteed Scallops Provencal |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Recipe by Julia Child Ingredients:
1 1/2 lbs sea scallops, cut into slices 1/4 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 white wine |
1/4 cup fresh parsley, minced |
1/4 cup freshly grated parmesan cheese or 1/4 cup swiss cheese |
1/4 cup fresh white breadcrumbs |
2 tablespoons melted butter or 2 tablespoons olive oil |
Directions:
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.
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