Ammonoosuc Inn & Restaurant

Recipe of the Day: Scallops Provencal

Serves 4-6 people

1- 1/2 pounds Scallops (medium sized sea scallops)

2 Cups Tomato (chopped, seeds removed)

2 Tablespoons Chopped Shallots

2 Tablespoons Chopped Fresh Garlic

1 Tablespoon Fresh Thyme, Chopped

1 Tablespoon Fresh Basil, Chopped

2 Tablespoons Fresh Parsley, Chopped

1/4 Cup Olive Oil

1/2 Cup White Wine

1 Teaspoon Butter

1. Heat a large skillet on medium high heat. Add oil, shallots and garlic. Cook until translucent. Add the tomatoes and cook slowly until tomatoes are soft. Season with salt and pepper to taste.

2. Add the scallops and the wine to the pan. Simmer until scallops tender.

3. Remove scallops from the pan. Add the herbs and butter to the pan and cook the sauce until desired consistency. Check seasonings and add additional salt if needed. Return scallops to the pan and heat through. Serve

*Great accompanied with rice, couscous or crusty bread.

* Note: Peeled & deveined shrimp may be substituted or a combination of both.