Scallops Provencale

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Title: Scallops Provencale
Categories: Seafood, Main dish
Yield: 4 servings

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

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.

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