Gratine of Sauteed Scallops Provencal

Ingredients

• 1 1/2 lbs sea scallops, cut into slices ¼ inch thick
• salt
• fresh ground black pepper
• 1/2 cup flour, for dredging
• 1/4 cup clarified butter or 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 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 swiss cheese
• 1/4 cup fresh white breadcrumbs
• 2 tablespoons melted butter or olive oil

Directions

1. 1

   Dry scallops and spread on a piece of wax paper.

2. 2

   Toss with a sprinkling of salt and pepper.

3. 3

   The moment before sautéing, toss them in flour, turn them into a sieve and shake off the excess.

4. 4

   Set a 10- to 12-inch nonstick frying pan over high heat.

5. 5

   Add clarified butter or oil; when hot, add scallops.

6. 6

   Just as the scallops begin to brown, about 1 minute, toss with shallots and garlic, then add tomatoes and wine.

7. 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. 8

   Taste and correct the seasoning.

9. 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. 10

    Sprinkle with the cheese and bread crumbs, and drizzle with butter or oil.

11. 11

    Heat slowly under a hot broiler for 1 to 2 minutes, only until bubbling and lightly browned.

12. 12

    Serve immediately.