Main course


Number of People




Preparation time

20 min

Cooking time

5 min


Olive oil

2 tablespoons

Small onion, finely chopped


Tomatoes, peeled, seeded and diced



1 tablespoons

Unsalted butter

3 tablespoons

Scallops, fresh or frozen, patted dry

20 scallops

Cloves garlic, finely chopped

8 cloves

Finely chopped fresh parsley

1 tablespoon

Fresh bread crumb

1 tablespoon

Fresh flat-leaf parsley, to garnish


  • In a nonstick skillet, warm the olive oil over low heat.
  • Add the chopped onion and cook slowly, covered, for 5 minutes, or until soft and translucent.
  • Add the tomatoes, then cook, uncovered, for 20 minutes, stirring occasionally until thick and pulpy.
  • In a skillet, heat the oil, then add the butter over high heat. When it has melted and is sizzling, add the scallops to the pan and fry over high heat for 2 minutes on each side.
  • Remove and drain off the excess oil on crumpled paper towels.
  • Off the heat, add garlic to the hot skillet and stir.
  • Add the parsley and bread crumbs and mix well.
  • To serve, place a small mound of the tomato in the center of each plate and arrange five scallops around it. Top with the garlic mixture and serve immediately, garnished with the parsley leaves.

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