RECIPES
Main course
Ingredients
Number of People
4
Difficulty
Hard
Preparation time
20 min
Cooking time
5 min
Ingredients
Olive oil
2 tablespoons
Small onion, finely chopped
1
Tomatoes, peeled, seeded and diced
1
Oil
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
Preparation
- 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.
