Scallops Provencale


Ingredients


  • 1 small onion, diced
  • 2 Tbsp olive oil
  • 3 cloves garlic finely chopped
  • 1 red capsicum finely diced
  • 1 inner celery stalk, finely diced
  • 2doz fresh scallops
  • 1/4cup dry white wine
  • 3 saffron strands soaked in tbsp hot water
  • 1/2 can tomato, chopped
  • salt & pepper
  • 2 tbsp freshly chopped parsley

Method


Saute onion gently in heavy based fry pan with tbsp oil til pale golden. Add garlic, res pepper & celery and cook until vegetables have softened a little.

Place cooked veg aside & add remaining oil to pan & heat til very hot.

Add scallops & sear for 1 min, turn & sear other side. Quickly tip in wine and saffron in water & allow to bubble fiercely for 1 min.

Return vegetables and add tomato. Bring to the boil and season.

Serve with thick chunks of toasted fresh bread.