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Wash the scallops thoroughly
Wrap the wet scallops in paper towels, gently tumbling them around within the paper to dry them.
Put a quarter cup of flour in a paper or plastic bag, drop the scallops into the bag tossing the scallops sideways until they're lightly coated with the flour.
Heat a skillet to medium heat, place a tablespoon of olive oil in the skillet, and melt in that oil two tablespoons of butter.
Once the butter is fully melted, gently place the floured scallops into the skillet, sautéing them on both sides until they're cooked.
Don't crowd the scallops in the skillet. You may have to cook them in two or three batches. Since scallops come in different sizes, remember that large scallops will take slightly longer to cook than medium scallops.
Remove the cooked scallops to a plate, and season them with salt and pepper.
Add the remaining olive oil and butter to the skillet, and while the butter melts, slice the plum tomatoes into half-inch slices, and add to the skillet.
Rinse the fresh parsley under cold water, mince two tablespoons, and add to the skillet.
Mince the two cloves of garlic, and add.
Cook until you smell the aroma of the garlic, under one minute.
Pour the heavy cream into the skillet.
Reduce the cream, until it coats the back of a wooden spoon, about three or four minutes.
Julienne the fresh basil, and add to the sauce.
Put the scallops back in the skillet. Bathe with the sauce and let simmer about two minutes.
Taste the sauce at this point for seasoning. You may find you need to add a little more salt.
Serve the sauced scallops in bowls, with French bread passed around to mop
up the pink and green sauce in which the scallops are immersed.