SCALLOPS PROVENCAL
Instructions: Heat the olive oil in a large skillet over medium heat. Season the scallops all over with ½ teaspoon of the salt and ¼ teaspoon of the black
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.dishofftheblock.com.
Cooking tools:
- Ramekin
- Baking sheet
- Aluminum foil
- Skillet
- Saucepan
- Oven
- Stove
- Chef's knife
- Cutting board
- Grater
- Measuring spoon
- Measuring cup
- Ladle
- Wooden spoon
- Plate
Ingredients
- 3 tablespoons olive oil
- 1 pound large sea scallops
- ¾ teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 10 cloves garlic, chopped
- 1 small onion, chopped
- ½ teaspoon
- Dish off the Block Ciao Bella Italian Spice Blend
- ¼ cup dry white wine
- ¼ cup heavy cream
- 1 cup grape tomatoes, cut in half
- 1 cup Jarslberg cheese, shredded
- ½ cup basil leaves, chopped (plus more leaves for garnish)
- 2 tablespoons butter
- ½ cup panko breadcrumbs
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