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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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-This was an entry in RSC #10. Ingredients:
1 tablespoon butter |
1 tablespoon olive oil |
1 lb bay scallop |
1/2 red onion, coarsely chopped |
2 garlic cloves, minced |
1/3 cup fresh basil, chopped |
1 cup cherry tomatoes or 1 cup grape tomatoes, diced |
2 -3 tablespoons capers |
5 eggs |
1/2 cup heavy cream |
salt & freshly ground black pepper, to taste |
4 ounces swiss cheese, grated |
1/4 cup breadcrumbs |
Directions:
1. Preheat oven to 350°F.
2. In large skillet, heat butter and olive oil. Wash and drain scallops; pat dry, and sauté until lightly browned. Remove from pan and put aside.
3. In same skillet with scallop juices and remaining butter and oil, sauté onions until tender, about 5 minutes.
4. Add garlic, basil, tomato, and capers. Cook about 2 minutes longer until heated through. Remove from pan with slotted spoon.
5. In large bowl, beat eggs, cream, salt and pepper. Add vegetables and swiss cheese. Stir well to combine.
6. Generously grease a 10-inch pie pan (or a 2 quart casserole dish); sprinkle with bread crumbs.
7. Arrange scallops on bottom.
8. Pour egg mixture over top.
9. Bake in preheated oven until lightly browned and firm, about 35 to 40 minutes.
10. Slice in wedges and serve hot.
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