Scallops Of The Provence - cooking recipe

Ingredients

10 ounces sea scallops
lemon juice
salt
flour
2 ripe tomatoes, skinned, seeded and chopped
3 tablespoons shallots, chopped
1 tablespoon garlic, chopped
2 teaspoons herbes de provence
salt and pepper
olive oil

Preparation

Toss Scallions in lemon juice. Drain, salt and dredge in flour. Sautee in olive oil until brown. Set scallops aside.
Drain off any extra olive oil, keeping only about 1 tablespoon. Add garlic, and shallots and sauteing until lightly browned.
Add remaining ingredients and simmer until slightly thickened. Serve sauce over scallops.