Thursday, August 6, 2009

181. Scallops Provencale (p. 319)

There are meals that rock your world, like Julia Child's first taste of Sole Meuniere. There are meals that are just absolutely awful. And then there are meals that, while not life-changing, are exactly what you wanted at that particular moment in time. This recipe was one of those meals.

I was looking for something for something fresh, satisfying and quick. This dish fit the bill perfectly.

First, I seared some sea scallops in a little olive oil, and transferred them to a platter and kept them warm in a 200-degree oven. Next I sauteed some thinly sliced garlic just until it started to turn golden. Then I added some diced, seeded tomatoes, and fresh thyme. I cooked it for just a few minutes and added some salt and pepper. I spooned the sauce over the scallops and sprinkled a liberal amount of chopped fresh basil on top.

It really was that easy. The Book says that this recipe has a start-to-finish time of 30 minutes, but I think that it took half that in reality.

As I said, this was a simple dish that isn't going to change your life, but it made my night just the same. The scallops were excellent. Sweet and tender with some nice caramelization from the searing. The sauce was fresh and bright. There's no reason not to try this recipe ... like tonight.

Date Cooked: July 11, 2009
Degree of Difficulty: Medium
Rating: A-

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