This recipe appears in:French in a Flash: Broiled Scallops Provençale
This is the perfect easy, elegant dinner—so easy and elegant, I made it just for myself. Nestle sea scallops and little tomatoes in a gratin dish, then simply cover them with a quickly blitzed crumble of breadcrumbs, garlic, basil, and, of course, butter. While it bakes in the oven the garlic heats up and perfumes everything beneath it, the scallops and tomatoes relinquish all their sweet juices, and the basil toasts. It's glorious.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.
- 1 teaspoon olive oil
- 14 large sea scallops (about 1 pound)
- 16 grape tomatoes
- Kosher salt and freshly ground black pepper
- 2 medium cloves garlic
- 1/2 cup looseley packed fresh basil leaves
- 1/2 cup fresh breadcrumbs
- 1/4 cup grated Parmesan
- 2 tablespoons unsalted butter
Preheat the oven to 450°F. Pour a drizzle of olive oil into each of two gratin dishes, and use your fingers to grease the inside of the dish. Arrange the scallops and tomatoes in an even layer between the two dishes, and season with salt and pepper.
Combine garlic, basilc, and breadscrumbs in a food processor and process until well chopped, scraping down sides as necessary. Add the Parmesan and butter and season with salt and pepper. Process until combined. Divide the basil crumbs over the top of the two gratin dishes. Place the dishes on a rimmed baking sheet, and bake for until scallops are barely cooked through and breadcrumbs are golden brown, about 10 minutes. Serve hot.