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Scallops Provencal Recipe

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This recipe for Scallops Provencal, by , is from The Not So Secret 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!

Mary Jasper


1 lb scallops (cut up if large-do not get small scallops)
Oil for frying (saute)
1/2 cup sherry wine
2 TBspns chopped parsley
Garlic powder
1 cup flour mixed with salt and pepper
2 cups canned Italian plum tomatoes (drained well)
4 Tbspns chopped scallions
3 Tbspns each of grated Parmesan cheese and fresh white bread crumbs

Shake scallops in flour mixture
Saute for 1 minute in hot oil, keep stirring
Chop tomatoes
Add to tomatoes 1/2 cup wine wine, scallions, parsley and garlic powder
Boil scallops and tomato mixtures together for 1 minute tossing until scallops are enrobed.
Place in buttered shallow baking dish.
Sprinkle with grated Parmesan and fresh white bread crumbs and drizzle oil over top.
Heat slowly under broiler until lightly brown.




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