Scallop Frittata

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 lb bay scallop
• 1/2 red onion, coarsely chopped
• 2 garlic cloves, minced
• 1/3 cup fresh basil, chopped
• 1 cup cherry tomatoes or 1 cup grape tomatoes, diced
• 2 -3 tablespoons capers
• 5 eggs
• 1/2 cup heavy cream
• salt & freshly ground black pepper, to taste
• 4 ounces swiss cheese, grated
• 1/4 cup breadcrumbs

1. Preheat oven to 350u0b0F.
2. In large skillet, heat butter and olive oil. Wash and drain scallops; pat dry, and saute until lightly browned. Remove from pan and put aside.
3. In same skillet with scallop juices and remaining butter and oil, saute onions until tender, about 5 minutes.
4. Add garlic, basil, tomato, and capers. Cook about 2 minutes longer until heated through. Remove from pan with slotted spoon.
5. In large bowl, beat eggs, cream, salt and pepper. Add vegetables and swiss cheese. Stir well to combine.
6. Generously grease a 10-inch pie pan (or a 2 quart casserole dish); sprinkle with bread crumbs.
7. Arrange scallops on bottom.
8. Pour egg mixture over top.
9. Bake in preheated oven until lightly browned and firm, about 35 to 40 minutes.
10. Slice in wedges and serve hot.

butter, olive oil, bay scallop, red onion, garlic, fresh basil, cherry tomatoes, capers, eggs, heavy cream, salt, swiss cheese, breadcrumbs

Taken from www.food.com/recipe/scallop-frittata-243284 (may not work)