Gilles ...
Buy This at


Italian wines

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Appetizer Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Bruschetta with Scallops Provençale



Sur La Table Free Shipping

"Cooking is at once one of the simplest and most gratifying
of the arts, but to cook well one must love and respect food."

~ Craig Claiborne

Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast  

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise







Patricia Wells at Home in Provence: Recipes Inspired by Her Farmhouse in France

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Maison Provencale
Maison Provencale
Steven Harvey
Buy This at


La Belle Cuisine


Bruschetta with Scallops Provençale

Gourmet Archives

1/3 cup olive oil
Four 3/4-inch-thick slices, each about 6 inches long,
cut from a day-old loaf of Italian bread
1 large garlic clove, halved crosswise

1/2 pound bay scallops, rinsed and drained
3 tablespoons olive oil
1/4 cup flour
1/4 pound mushrooms, sliced thick
2 tablespoons minced onion
2 teaspoons minced garlic
1 tomato, peeled, seeded, chopped
1/2 teaspoon tomato paste
3 tablespoons minced fresh parsley
1/2 cup dry white wine
1/4 cup finely chopped roasted red bell pepper

For the bruschetta:  In a large skillet heat the olive oil over moderately
high heat until hot but not smoking and in it sauté the bread, turning it,
1 to 2 minutes, or until golden. Transfer the toasts with tongs to paper
towels to drain; rub them with the cut sides of the garlic and arrange
them on a platter.
Discard the small, tough muscle from the side of each scallop and pat
scallops dry. In a large heavy skillet heat oil over moderately high heat
until hot but not smoking. While oil is heating dredge the scallops in
the flour and in a large sieve shake off the excess. In the hot oil sauté
the scallops, stirring and separating them with a fork, for 1 minute or
until tender, and transfer them with a slotted spoon to a bowl.
In the skillet sauté the mushrooms, stirring, for 3 minutes, or until the
liquid they give off is evaporated. Return scallops to the skillet with the
onion, garlic, tomato, tomato paste, 2 tablespoons parsley, and salt and
pepper to taste. Sauté the mixture, stirring, for 30 seconds or until
combined well, and with the slotted spoon, divide it among the toasts.
To the skillet add the wine and simmer it, stirring, until it is reduced by
one-third. Stir in the roasted bell pepper, drizzle the wine mixture over
the bruschetta and sprinkle with the remaining parsley.
Serves 4 as a first course.

Featured Archive Recipes:
Bruschetta w/ White Beans, Tomatoes
and Olives

Mario Batali's Bruschetta
Pâté d’Aubergine Provençale


Index - Appetizer Recipe Archives
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2013 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: September 15, 2013.