Best Scallop ProvenÇal Recipes

PROVENCAL EGGPLANT AND SCALLOP PIE

Steps:

• Cut 6 rounds, 1/2 inch thick, from the eggplant. Place on paper towels and sprinkle with 1 teaspoon salt. Let stand for 1 hour. Peel the remaining eggplant and cut into small dice. In a large, heavy skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the diced eggplant and cook until the edges begin to brown. Remove from the pan and place on a baking sheet to cool. Repeat with the zucchini and then the yellow squash, adding oil as needed. Remove from the pan and set aside.
• Add 2 tablespoons olive oil to the pan. Add the onions and garlic and cook for 2 minutes. Add the tomatoes and reserved juice. Lower the heat and add the herbs. Cook 5 minutes. Transfer the sauce to a bowl and wipe the pan dry. Add 2 tablespoons of oil to the pan and heat over medium heat. Place the eggplant rounds and water in the oil and brown evenly, about 3 to 5 minutes per side. Remove from the pan and let cool.
• Preheat the oven to 350 degrees. Stir the diced vegetables and 1 tablespoon of parsley into the tomato mixture. Season to taste with salt and pepper. Stir the remaining parsley into the bread crumbs. Place the bread slices on a baking sheet and top each one with an eggplant round. Spoon the vegetable mixture over the eggplant slices. Place the scallop slices over the sauce, overlapping them slightly. Top with the bread crumbs. Bake until the scallops contract and the bread crumbs are brown, about 15 to 20 minutes. Divide among 6 plates and serve.

SCALLOP PROVENÇAL

Steps:

• Potatoes Method: peal potatoes and quarter. Add to pot with cold water and salt. Bring to boil and simmer until potatoes are soft, about 20 min. Strain, add back to pot, add butter, cream over low heat while mixing with wire whisk until smooth add S&P to taste. Set aside and keep warm Olive mixture Method: finely chop all ingredients, set aside Scallops Method: Heat a sauté pan over a medium heat, add olive oil. Season scallops with salt and pepper. Place into pan one at a time, cook until golden brown then flip and repeat. About one minute per side. Final Presentation: once the scallops are cooked combine olive oil to potatoes and mix. Then add olive mixture to potatoes and mix gently with a spoon, over mixing will turn the potatoes brown. Place potatoes on the center of the plate, arrange the scallops over the top of the potatoes and top with cheese.