Recipe - Scallops Provencale

1 One fourth pound Scallops
3 tablespoon Flour
One fourth teaspoon Salt
One fourth teaspoon Pepper
2 tablespoon Vegetable oil
2 teaspoon Olive oil
1 Garlic clove, minced
2 md Tomatoes, wedged & peeled
2 tablespoon Dry vermouth
2 teaspoon 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 12inch nonstick skillet, combine oils and heat over mediumhigh 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini