Bay Scallops Provencal

• 1 lb fresh bay scallop
• 3 tablespoons flour
• salt and pepper
• 2 tablespoons extra virgin olive oil
• 1 large shallot, minced
• 2 cloves garlic, minced
• 2 plum tomatoes, finely chopped
• 12 lemon, juice of
• 13 cup dry white wine
• 1 12 tablespoons unsalted butter, softened
• 2 tablespoons minced flat-leaf parsley

1. Heat the oil in a 10- to 12-inch skillet.
2. Add the shallot and garlic and saute over medium heat a few minutes, until soft.
3. Remove, draining well to keep most of the oil in the pan.
4. Increase the heat to medium-high.
5. Season the flour with some salt and pepper and toss the scallops in it.
6. Shake excess flour from the scallops and saute them, tossing, until lightly browned.
7. Return the shallot and garlic to the skillet.
8. Add the tomatoes and saute until they soften, a minute or so.
9. Add the lemon juice and wine and stir just until the ingredients are well combined.
10. With a slotted spoon, transfer the scallops to a warm serving dish.
11. Increase the heat to high and reduce the liquid until it thickens to the consistency of heavy cream.
12. Lower heat, swirl in the butter and check the seasoning.
13. Fold in the parsley.
14. Pour the sauce over the scallops and arrange the toast around the platter.

bay scallop, flour, salt, extra virgin olive oil, shallot, garlic, tomatoes, lemon, white wine, unsalted butter, flatleaf parsley

Taken from www.food.com/recipe/bay-scallops-proven-al-443855 (may not work)