Appetizer: France – Coquilles Saint-Jacques à la Provençale (Broiled Scallops with Garlic and Tomato)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Total 23 min

Ingredients

8 sea scallops, about 8 oz (227 g)
2 tbsp (30 ml) olive oil
2 cloves garlic, minced
1 cup (240 ml) diced ripe tomatoes or canned diced tomatoes, drained
2 tbsp (8 g) fresh parsley and/or thyme, chopped
1 tbsp (15 ml) lemon juice
1 / 2 cup (50 g) dry breadcrumbs or panko
Salt to taste
Black pepper to taste

Instructions

1. Sear scallops briefly in hot olive oil until lightly browned on each side, then transfer to an ovenproof dish.
2. Sauté garlic in a little olive oil, add diced tomatoes and herbs, cook briefly to meld flavors; season with salt, pepper, and lemon juice.
3. Spoon tomato mixture over scallops, sprinkle breadcrumbs evenly, and drizzle with a little olive oil.
4. Broil until breadcrumbs are golden and scallops are just cooked, about 3–5 minutes. Serve hot.