Gratine Of Sauteed Scallops Provencal

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Recipe by julia child

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Steps

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Dry scallops and spread on a piece of wax paper.

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Toss with a sprinkling of salt and pepper.

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The moment before sauting , toss them in flour , turn them into a sieve and shake off the excess.

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Set a 10- to 12-inch nonstick frying pan over high heat.

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Add clarified butter or oil.

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When hot , add scallops.

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Just as the scallops begin to brown , about 1 minute , toss with shallots and garlic , then add tomatoes and wine.

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Boil over high heat for a moment , tossing and folding until the juices have thickened enough to enrobe the scallops.

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Fold in parsley.

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Taste and correct the seasoning.

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Turn the scallops into shells or a baking dish.

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Sprinkle with the cheese and bread crumbs , and drizzle with butter or oil.

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Heat slowly under a hot broiler for 1 to 2 minutes , only until bubbling and lightly browned.

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Serve immediately.

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Ingredients

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sea scallops, salt, fresh ground black pepper, flour, clarified butter, shallots, garlic, tomatoes, dry white wine, fresh parsley, parmesan cheese, fresh white breadcrumbs, butter