Coquilles St.-Jacques With Tomatoes

1. 1

   Sprinkle scallops with salt and pepper and set aside.

2. 2

   Combine 1/4 cup of oil, shallots, tomatoes and vinegar in small saucepan and bring to a boil.

3. 3

   Let simmer about 2 minutes.

4. 4

   Heat remaining 1 1/2 tablespoons oil in skillet and add scallops.

5. 5

   Cook, stirring often, about one minute or just until scallops lose their raw look.

6. 6

   Do not brown or overcook.

7. 7

   Spoon equal portion of scallops on 4 to 6 small serving dishes with tomato sauce spooned over.

8. 8

   Sprinkle with parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.