Scallop Frittata

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----this was an entry in rsc #10.

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Steps

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Preheat oven to 350f.

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In large skillet , heat butter and olive oil.

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Wash and drain scallops.

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Pat dry , and saut until lightly browned.

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Remove from pan and put aside.

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In same skillet with scallop juices and remaining butter and oil , saut onions until tender , about 5 minutes.

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Add garlic , basil , tomato , and capers.

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Cook about 2 minutes longer until heated through.

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Remove from pan with slotted spoon.

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In large bowl , beat eggs , cream , salt and pepper.

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Add vegetables and swiss cheese.

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Stir well to combine.

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Generously grease a 10-inch pie pan.

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Sprinkle with bread crumbs.

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Arrange scallops on bottom.

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Pour egg mixture over top.

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Bake in preheated oven until lightly browned and firm , about 35 to 40 minutes.

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Slice in wedges and serve hot.

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Ingredients

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butter, olive oil, bay scallop, red onion, garlic cloves, fresh basil, cherry tomatoes, capers, eggs, heavy cream, salt & freshly ground black pepper, swiss cheese, breadcrumbs