SOUTH BURLINGTON, Vt. -
Chef Robert Barral from Cafe Provence joins us with a delicious scallops recipe. Scallop Provençale
Recipe for 4 people
Forbidden rice 1 cup
Cherri tomatoes 8 split in half
Green olives 18 pitted
Black olives 18 pitted
Chopped garlic 2 tsp
Olive oil 4 tsp
Lemon butter sauce
White wine ½ cup
Heavy cream ¼ cup
Red onion diced 2 tsp
Butter ½ pound
Lemon ½ one
Make the tomato relish, split the sherry tomatoes in half, place them on a tray with garlic, olive oil and split olives (remove pit if necessary) a touch of salt and sugar roast in the oven at 400 * for only a few minutes till tomato gets wrinkles then remove from the oven, and toss the olives, add chopped tarragon refrigerate.
Make the lemon butter sauce:
Place the white wine, cream and onions in a pan.
Bring to the boil and one at the time add the cubes of butter boil and finish with the lemon juice. Salt
Keep in a warm spot till usage.
Cook the scallops:
Place the scallops in a hot pan with a little bit of olive oil. Wait til the pan gets smoking hot and sear both sides golden brown.
Place the scallops on top of the forbidden rice or around. Place the relish at room temp on top of the scallops. Lemon butters sauce will be drizzled in between the scallops. Serve immediately.
To cook the forbidden rice: place the black rice In a pot, largely covered with water. Bring to the boil and let simmer for at least ten minutes. At the end of the cooking, add a small piece of butter and mix it in with a fork. Serve hot.