Scallops Nicoise

1. 1

   Plunge the tomatoes into a pan of boiling water and hold them under the water for 15 to 20 seconds.

2. 2

   Drain and cool under cold water.

3. 3

   Peel off the skin and cut the tomatoes in half crosswise, parallel to the stem.

4. 4

   Squeeze, pressing out the seeds and excess juice.

5. 5

   Cut the tomatoes into 1/2-inch pieces.

6. 6

   Melt the butter in a large saucepan.

7. 7

   Add the garlic and saute for 5 to 10 seconds. Then add the wine, salt and pepper; cover and cook for about 1 minute.

8. 8

   Add the scallops and tomatoes; bring the mixture to a boil over high heat, shaking the pan occasionally.

9. 9

   Cook for a couple of minutes, until the scallops are cooked through.

10. 10

    Toss in basil.

11. 11

    Serve over cooked rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.