Broiled Scallops Provençale

Name: Broiled Scallops Provençale
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Global
Ingredients: 118 milliliters looseley packed fresh basil leaves; 118 milliliters fresh breadcrumbs; 2 medium cloves garlic; 16 grape tomatoes; 2 servings Kosher salt and freshly ground black pepper; 1 teaspoon olive oil; 59 milliliters grated Parmesan; 454 grams 14 large sea scallops (about; 2 Tbsps unsalted butter

One portion of this dish contains around 10g of protein, 18g of fat, and If you have grape tomatoes, kosher salt and pepper, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 15 minutes.

Instructions

Preheat the oven to 450°F.

Equipment you will use

Oven

Pour a drizzle of olive oil into each of two gratin dishes, and use your fingers to grease the inside of the dish. Arrange the scallops and tomatoes in an even layer between the two dishes, and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Scallops

Tomato

Combine garlic, basilc, and breadscrumbs in a food processor and process until well chopped, scraping down sides as necessary.

Ingredients you will need

Garlic

Equipment you will use

Food Processor

Add the Parmesan and butter and season with salt and pepper. Process until combined. Divide the basil crumbs over the top of the two gratin dishes.

Ingredients you will need

Salt And Pepper

Parmesan

Butter

Basil

Place the dishes on a rimmed baking sheet, and bake for until scallops are barely cooked through and breadcrumbs are golden brown, about 10 minutes.

Ingredients you will need

Breadcrumbs

Scallops

Equipment you will use

Baking Sheet

Oven

Serve hot.

Equipment

Oven

Food Processor

Baking Sheet

Ingredients

Servings:

118milliliters

looseley packed fresh basil leaves 118milliliters

fresh breadcrumbs 2medium cloves

garlic 16

grape tomatoes 2servings

Kosher salt and freshly ground black pepper 1teaspoon

olive oil 59milliliters

grated Parmesan 454grams

14 large sea scallops (about 2Tbsps

unsalted butter

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is Foley Estate Winery Sta. Rita Hills Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 27 dollars.