Scallops a la Provencale

    35 min

    Pan fried scallops with tomato, pepper and garlic, served on a bed of spinach leaves. You can use fresh raw or frozen scallops for this recipe.

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    Serves: 2 

    • 2 large ripe tomaotes
    • 1 tablespoon butter
    • salt and pepper
    • 2 tablespoons olive oil
    • 1/2 yellow or red pepper, seeded and diced
    • 10 scallops
    • 2 garlic cloves, minced
    • 1 tablespoon butter
    • 30g breadcrumbs
    • minced fresh parsley
    • 1 lemon, juiced
    • spinach leaves

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Cut an X at the top of each tomato and blanch tomatoes in boiling water till the skin starts to curl, 1 to 2 minutes. Plunge tomatoes immediately in ice cold water then drain and remove skin. Cut into cubes and remove seeds.
    2. Place tomatoes in a saucepan with 1 tablespoon butter, salt and pepper and cook over very low heat for 15 minutes, stirring every so often.
    3. In the meantime heat oil in a frying pan and fry pepper for 2 to 3 minutes, stirring often. Remove from the pan and set to one side.
    4. Add the scallops and cook till golden on both sides. Add salt, pepper and garlic and cover pan. Cook for 5 minutes, then add 1 tablespoon butter, the fried pepper, breadcrumbs, parsley and lemon juice. Cook till the scallops are no longer translucent inside.
    5. Serve on a bed of spinach leaves and top with the stewed tomatoes.

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