Bay Scallops Provencal Recipe
Submitted By:from Geneva.
- 2 strips bacon, minced
- 2 Granny Smith apples, peeled, cored and chopped
- 1 onion, chopped
- 2 tablespoons garlic, minced
- 8 ounces button mushrooms, quartered
- 2 tablespoons Herbes do Provence
- 1/2 cup Madiera wine
- 1 cup tomatoes, chopped
- 8 ounces bay scallops
- 2 tablespoons parsley, chopped
Serves / Yields
Yield: 2 servings
Sauté bacon in a large sauté pan over medium-high heat until it begins to brown, about 4 minutes. Add apples and onions, season with salt and pepper, and sauté until they begin to brown, about 5 minutes. Add mushrooms, garlic and Herbs de Provence and cook until the mushrooms begin to brown as well, about 5 minutes. Deglaze the pan with the Madeira and add bay scallops and tomatoes. Cook for 3-4 minutes, or until the bay scallops are done. Garnish with parsley and serve.
Wine Suggestion: Sauvignon Blanc or Viognier
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