Sea Scallops With Garlic and Tomatoes

5.0(48)

by Pierre Franey·published 1989-09-06

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MediterraneanDinner, Easy, Quick, Main Course

Servings

4 servings

Total time

30 min

Calories / serving

277 kcal

Ingredients (10)

serves

1 1/4 pounds fresh sea scallops, cut in half if largescallop
1/4 cup milkmilk
1/4 cup flour for dredgingflour
Salt and freshly ground pepper to tastesalt-and-pepper
2 tablespoons olive oilolive-oil
2 teaspoons finely chopped garlicgarlic
2 cups diced fresh, ripe tomatoes, peeled and seeded
2 tablespoons red-wine vinegarvinegar
2 tablespoons vegetable oilvegetable-oil
1/2 cup coarsely chopped basil leaves or parsleyparsley

Instructions (4 steps)

01Place the scallops in a bowl, and add the milk. Stir to coat, and let stand briefly.
02Place the flour in a flat dish. Add salt and pepper; blend well. Drain the scallops, and dredge them in the flour mixture. Place the flour-coated scallops in a large sieve. Shake to remove any excess flour. Scatter the scallops onto a sheet of foil or wax paper so that they do not touch, or they may stick together.
03Heat the olive oil in a saucepan. Add the garlic, tomatoes, salt and pepper. Add the vinegar, and bring to a sizzle. Simmer for 2 minutes.

04Heat the vegetable oil over high heat in a nonstick skillet large enough to hold the scallops in one layer. Add the scallops, and cook, stirring, until lightly browned, about 4 minutes. Spoon equal portions of the scallops onto warm plates, and pour some of the tomato sauce over each portion. Sprinkle each with an equal amount of chopped basil or parsley, and serve with noodles.

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Rich recipe — supports nutrition-aware planning.