It has been a couple weeks since my last post but it hasn't been for lack of cooking. I took a break to enjoy some other aspects in life while also trying new recipes. I hope all of you, my blogging friends, have been doing well!
In case you didn't know, Coquilles Saint-Jacques is the French name for sea scallops and also the method of bathing the sea scallops in white wine, then gratineed with cheese and bread crumbs. This version takes on the Provencal flavors of tomatoes, olive oil, garlic and basil. These Mediterranean take on the original gives it a lighter and fresher flavors that pair well with the buttery scallops. Since my husband is always up for some scallops, I knew this would be a hit. My only problem was that I didn't make enough, but those are the only problems I like to encounter. Simple yet elegant, these scallops are perfect to impress a loved one or for a dinner party.
A big "Thank You" to Bella who has the fantastic Italian blog La Bella Vita for this blog award. Bella has a gorgeous blog that will keep you going back for more inspiration. It is a very warm and welcoming blog to say the least. Thanks again, Bella!
Coquilles Saint-Jacques Provencale
5 tablespoons olive oil
2 shallots, finely chopped
6 cloves garlic, minced
1 cup crushed tomatoes and juice
1/2 cup plus 2 tablespoons dry white wine
1 tablespoon finely chopped fresh flat leaf parsley
1 tablespoon finely chopped fresh basil
salt and pepper to taste
1/4 cup all purpose flour
1-1/2 sea scallops
In a large frying pan over medium-high heat, heat 2 tablespoons of the olive oil. Add the shallots and saute until softened, about 2 minutes. Add the garlic and saute until softened but not brown, about 1 minute. Add the tomatoes with their juice, the 1/2 cup wine, the chopped parsley, the basil, and salt and pepper to taste. Bring to a simmer. Reduce the heat to medium and cook until the sauce is slightly thickened, 3-5 minutes. Taste and adjust the seasoning. Set aside and keep warm.
Put the flour in a large zippered plastic bag and season with salt and pepper. Shake to mix well. Place the scallops in the bag and shake gently until the scallops are evenly coated with the flour.
In a large nonstick frying pan over medium-high heat, heat the remaining 3 tablespoons olive oil. Shake the excess flour from the scallops, place in the pan and saute, turning once, until golden brown on both sides and opaque throughout about 2 minutes per side (depending on thickness of the scallops, adjust time as needed). Add the remaining 2 tablespoons of wine and deglaze the pan, stirring to scrape any brown bits. Add the tomato sauce and gently stir to coat the scallops. Transfer to a serving dish and garnish with parsley. Serve at once.