Ingredients:
1 lb scallops
2 tablespoons olive oil
4 cloves of Garlic
2 onions
1 tablespoon Provence herbs or thyme
2 tablespoons chopped parsley
1 pinch of salt
1 pinch of pepper
2 tomatoes
1/3 cup of French white wine (Muscadet, Sancerre or white
Côtes du Rhône)
Directions
Heat 2 Tbs olive oil in a frying pan.
Add the crushed garlic cloves.
Stir in chopped onions and cook over medium heat for 10 minutes stirring occasionally.
Dice tomatoes.
Stir in scallops, salt, pepper, Provence herbs, diced tomatoes and white wine.
Cook over medium heat for 15 to 20 minutes or until the wine sauce is almost evaporated.
Stir occasionally.
Sprinkle with chopped parsley at the end.
Bon Appétit!
