Recipe for Today - November 20, 2009
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SCALLOPS PROVENCALE
1 1/2 lb. scallops
2 Tbsp. fresh lemon juice
4 Tbsp. butter
3 cloves garlic, crushed
2 to 3 green onions
3 medium ripe tomatoes, peeled, seeded and chopped
1/2 c. white wine
1/4 tsp. salt
1/4 tsp. pepper
Marinate scallops in lemon juice 15 minutes; drain and pat
dry. In large skillet, melt butter and quickly saute scallops 2
minutes. Turn once; remove with slotted spoon and set aside. To
skillet, add garlic, onions, tomatoes, wine, salt and pepper.
Cook uncovered, stirring occasionally, for 15 minutes. Return
scallops to skillet; cover and cook gently for 5 to 6 minutes,
shaking pan frequently to prevent sticking. Spoon into heated
scallop shells or serving dish. Sprinkle with parsley. Serve
immediately.
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