Scallops à la provençale

Name: Scallops à la provençale
Prep time: 50 min
Cook time: 50 min
Total time: 1 h 40 min
Yield: Serves 4
Cuisine: ProvenÇal
Ingredients: fresh flat-leaf parsley, to garnish; 1 tablespoon fresh breadcrumbs; 1 tablespoon finely chopped fresh parsley; 8 cloves garlic, finely chopped; 20 fresh scallops, about 440 g (14 oz), shelled and cleaned; 50 g (1¾ oz) unsalted butter; 1 tablespoon oil; 600 g (1¼ lb) tomatoes, peeled, seeded and diced; 1 small onion, finely chopped; 2 tablespoons olive oil

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 40

Appears in

Regional French

By Le Cordon Bleu

Published 1998

About

The bountiful Mediterranean coast influences much of the cuisine of Provence, which characteristically includes tomatoes, garlic and olive oil.

Ingredients

2 tablespoons olive oil
1 small onion, finely chopped
600 g (

Europe
France
Starter
Pescatarian
Mediterranean
Provence

Method

In a non-stick frying pan, warm the olive oil over low heat. Add the chopped onion and cook slowly covered, for 5 minutes, or until soft and translucent. Add the tomatoes, then cook, uncovered, for 20 minutes, stirring occasionally until thick and pulpy.
In a non-stick frying pan, heat the oil, then add the butter over high heat. When it has melted and is sizzl