Gratine Of Sauteed Scallops Provencal Recipe

Name: Gratine Of Sauteed Scallops Provencal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Dry scallops and spread on a piece of wax paper.
2
Toss with a sprinkling of salt and pepper.
3
The moment before sauteing, 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.

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 lbs sea scallops, cut into slices 1/4 inch thick, salt, fresh ground black pepper, 1/2 cup flour, for dredging, and more.

Yes, Gratine Of Sauteed Scallops Provencal falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gratine Of Sauteed Scallops Provencal

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions