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Gratine of Sauteed Scallops Provencal

Source of Recipe

Julia Child


List of 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



Recipe

Dry scallops and spread on a piece of wax paper.
Toss with a sprinkling of salt and pepper.
The moment before sautéing, toss them in flour, turn them into a sieve and shake off the excess.
Set a 10- to 12-inch nonstick frying pan over high heat.
Add clarified butter or oil; when hot, add scallops.
Just as the scallops begin to brown, about 1 minute, toss with shallots and garlic, then add tomatoes and wine.
Boil over high heat for a moment, tossing and folding until the juices have thickened enough to enrobe the scallops; fold in parsley.
Taste and correct the seasoning.
(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.
Sprinkle with the cheese and bread crumbs, and drizzle with butter or oil.
Heat slowly under a hot broiler for 1 to 2 minutes, only until bubbling and lightly browned.
Serve immediately.