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Scallops Provencale
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Scallops Provencale
Categories: Seafood, Main dish
Yield: 4 servings
1 1/4 lb Scallops
3 tb Flour
1/4 ts Salt
1/4 ts Pepper
2 tb Vegetable oil
2 ts Olive oil
1 Garlic clove, minced
2 md Tomatoes, wedged & peeled
2 tb Dry vermouth
2 ts Basil, fresh, chopped
Rinse scallops in cold water; pat dry with paper towels.
On sheet of waxed paper or on paper plate, combine, flour, salt and
pepper; dredge scallops in flour mixture, coating all sides and using
up all of mixture.
In 12-inch nonstick skillet, combine oils and heat over medium-high
heat; add scallops and garlic and saute until lightly browned. Reduce
heat, add remaining ingredients and cook until thoroughly heated.
SOURCE: Mrytlewood Executive Chef-- W. Stoneman c1996.
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