Nice Soleil Fleurs
Marc Chagall
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La Belle Cuisine - More Seafood Recipes
Fine Cuisine with Art Infusion
"To cook is to
create. And to create well...is an act of integrity, and faith."
Scallops Niçoise "Just for
Julia"
"Happy and successful
cooking doesn't rely only on know-how;
it comes from the heart, makes great demands on the palate and
needs enthusiasm and a deep love of food to bring it to life."
~ Georges Blanc, in "Ma Cuisine
des Saisons"
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Nicea
Adrien Moroni
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Jacques Pepin's Scallops
Niçoise
"Just for Julia"
 
Julia and Jacques Cooking at Home
by Julia Child and Jacques Pepin, 1999, Alfred A. Knopf
2 or 3 ripe tomatoes (1 pound total)
3 tablespoons unsalted butter
2 or 3 cloves garlic, peeled, crushed, and chopped (1 1/2 teaspoons)
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds medium-size sea scallops
1 cup shredded basil leaves
Plunge the tomatoes into a pan of boiling water and hold them under
the water for 15 to 20 seconds. Drain and cool under cold water. Peel off the skin and cut
the tomatoes in half crosswise, parallel to the stem. Squeeze gently, pressing out the
seeds and excess juice (which can be reserved along with the skin, if desired, for use in
a stock or sauce). Cut the tomato flesh into 1/2-inch to 1-inch pieces.
In one very large
saucepan (or two slightly smaller skillets), melt the butter. Add the garlic and sauté it
for 5 to 10 seconds. Then add the wine, and salt and pepper, cover and cook approximately
1 minute. Add the scallops and tomatoes, and bring the mixture to boil over high heat,
shaking the pan occasionally. Continue cooking just until the scallops are cooked through,
about 1 1/2 minutes. Toss in the basil and divide the mixture among 6 warm plates. Serve
immediately.
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