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SCALLOPS À LA PROVENÇAL

Active Time : 25 minutes
Total Time : 25 minutes
Serves : 4 servings
INGREDIENTS
  • 1 tablespoon olive oil
  • 1 pound fresh sea scallops thawed
  • 1 large shallot chopped
  • 1 tablespoon chopped garlic
  • 1 medium tomato seeded and finely diced
  • 1/3 cup dry white wine
  • 1/4 cup chopped fresh Italian parsley
  • 2 tablespoons fresh squeezed lemon juice
  • 12 pitted Kalamata olives smashed
  • 1 tablespoon drained capers
  • 1 tablespoon cold butter
DIRECTIONS

In large skillet, heat oil over high heat. Season scallops with salt and pepper to taste.

Add scallops to skillet; reduce heat to medium; sear scallops until browned. Turn over and continue browning other side (about 3-4 minutes).

Add in shallots and garlic; sauté with scallops 1 minute. Add in tomatoes, wine, parsley, lemon juice olives and capers. Simmer until scallops are cooked through and opaque.

Stir in butter until melted.