Gratine Of Sauteed Scallops Provencal

• 1 1/2 lbs sea scallops, cut into slices 1/4 inch thick
• salt
• fresh ground black pepper
• 1/2 cup flour, for dredging
• 1/4 cup clarified butter or 1/4 cup olive oil
• 1 1/2 tablespoons minced shallots
• 1 clove garlic, peeled and minced
• 2 1/2 cups ripe tomatoes, peeled,seeded,juiced and diced or 2 1/2 cups canned Italian plum tomatoes, drained,seeded and diced
• 2/3 cup dry white wine
• 1/4 cup fresh parsley, minced
• 1/4 cup freshly grated parmesan cheese or 1/4 cup swiss cheese
• 1/4 cup fresh white breadcrumbs
• 2 tablespoons melted butter or 2 tablespoons olive oil

1. Dry scallops and spread on a piece of wax paper.
2. Toss with a sprinkling of salt and pepper.
3. The moment before sauteing, toss them in flour, turn them into a sieve and shake off the excess.
4. Set a 10- to 12-inch nonstick frying pan over high heat.
5. Add clarified butter or oil; when hot, add scallops.
6. Just as the scallops begin to brown, about 1 minute, toss with shallots and garlic, then add tomatoes and wine.
7. Boil over high heat for a moment, tossing and folding until the juices have thickened enough to enrobe the scallops; fold in parsley.
8. Taste and correct the seasoning.
9. (If there seems to be too much liquid, transfer the scallops and tomatoes with a slotted spoon to the baking dish and boil the liquid until thickened. Pour over the scallops and continue.) Turn the scallops into shells or a baking dish.
10. Sprinkle with the cheese and bread crumbs, and drizzle with butter or oil.
11. Heat slowly under a hot broiler for 1 to 2 minutes, only until bubbling and lightly browned.
12. Serve immediately.

ubc, salt, fresh ground black pepper, flour, butter, shallots, clove garlic, tomatoes, dry white wine, fresh parsley, parmesan cheese, fresh white breadcrumbs, butter

Taken from www.food.com/recipe/gratine-of-sauteed-scallops-provencal-61669 (may not work)