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Sauteed Sea Scallops on Ratatouille Recipe

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This recipe for Sauteed Sea Scallops on Ratatouille is from The Tuinstra Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 tomatoes, blanched, seeded, and peeled
2 orange peppers
2 yellow peppers
2 red peppers
2 zucchini
2 garlic cloves
12 sea scallops
2 tsp olive oil
fresh basil for garnish
rosemary & thyme


Sauce:
1 shallot, sauteed in butter
1/2 c white wine
1/2 c fish stock
1/2 c heavy cream
Directions:
Directions:
Dice all vegetables small. Saute in oil with garlic. Reserve 1 tomato. Adjust seasoning, add rosmary and thyme. Season scallops and saute in oil. Place ratatouille in neat circle at center of plate. Cut scallops in 3 slices and arrange on top of ratatouille in a circle. Chop reserved tomato and place in center of circle with a sprig of fresh basil.
Sauce:
Add wine and fish stock to sauteed shallot. Cook to reduce to 1/2. Add cream and simmer for 2 minutes. Adjust seasoning. and spoon sauce around the scallops.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
From Roland's cookbook, "Culinary Temptations."

 

 

 

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