Name: Scallops Provencale
Ingredients: 1 1/4 lb Scallops; 3 tb Flour; 1/4 ts Salt; 1/4 ts Pepper; 2 tb Vegetable oil; 2 ts Olive oil; 1 Garlic clove, minced; 2 md Tomatoes, wedged & peeled; 2 tb Dry vermouth; 2 ts Basil, fresh, chopped

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables		Seafood, Main dish	4	Servings

INGREDIENTS

1 1/4	lb	Scallops
3	tb	Flour
1/4	ts	Salt
1/4	ts	Pepper
2	tb	Vegetable oil
2	ts	Olive oil
1		Garlic clove, minced
2	md	Tomatoes, wedged & peeled
2	tb	Dry vermouth
2	ts	Basil, fresh, chopped

INSTRUCTIONS

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 12-inch nonstick skillet, combine oils and heat over medium-high 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

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