Serious Eats: Recipes
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.