Recipe - Sauteed Scallops With Tomatoes Herbs And White Wine Sauce

2 tablespoon Olive oil
2 tablespoon Unsalted butter
3 md Shallots
3 Cloves garlic
2 cup Roma tomatoes; peeled,
seeded, chop
One half cup Dry white wine
Salt; to taste
Pepper; to taste
1 One half pound Sea scallops; jumbo
2 tablespoon Fresh basil
1 tablespoon Fresh marjoram
1 tablespoon Fresh Italian parsley
Unbleached flour; for
dredging
Herb sprigs; for garnish
Lemon slices; for garnish

1.In large sauté pan, melt 1 tablespoon olive oil and 1 tablespoon butter
over medium/high heat.

2. Add shallots and garlic.

3. Sauté until soft.

4. Add tomatoes and wine.

5.Cook for 7 to 10 min. or until slightly reduced.

6.Add salt and pepper to taste.

7. Stir in herbs.

8.While sauce is reducing, melt remaining butter and olive oil in sauté pan
over medium/high heat.

9.Add scallops and sauté until light brown and tender. Spoon scallops onto
serving plates and pour sauce over each serving.

10.Herb sprigs and lemon slices to garnish.

Copyright credit: 1996 by Brooke Alexander © 1996 Lifetime Entertainment
Services. All rights reserved.

Recipe by: www.Lifetimetv.com

Posted to MCRecipe Digest by Barb at PK abprice@wf.net on Apr 30, 1998