Scallops Provencal

• 5 to 6 Tbsp. butter
• 2 cloves garlic, minced
• 1/2 c. dry white wine
• 6 chopped plum tomatoes
• 3 Tbsp. chopped fresh parsley
• 1/2 tsp. salt
• fresh ground pepper to taste
• 1 c. bread crumbs
• 3 Tbsp. grated Parmesan cheese
• 1 lb. bay scallops

1. Melt butter in large skillet and saute garlic over medium heat about 3 minutes.
2. Add wine and simmer 3 minutes.
3. Add tomatoes, parsley, salt and pepper and simmer 10 to 12 minutes until very thick.
4. Add scallops to pan and cook 3 to 5 minutes or until scallops are opaque.
5. Do not overcook.
6. In small bowl, mix bread crumbs and Parmesan.
7. Transfer scallops to ovensafe pan and sprinkle with crumb mixture.
8. Lightly brown under the broiler. Serve immediately.

butter, garlic, white wine, tomatoes, parsley, salt, fresh ground pepper, bread crumbs, parmesan cheese, bay scallops

Taken from www.cookbooks.com/Recipe-Details.aspx?id=993215 (may not work)