Scallops and Tomatoes Over Crusty Bread Recipe

Serves/Makes: 6 servings

Ingredients:

  • 1 pound bay scallops, rinsed and drained
  • 8 slices bacon, cut into 1/2-inch pieces
  • 1 tablespoon flour
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon coarsely ground pepper
  • 1 teaspoon chopped fresh garlic
  • 3 tablespoons tomato paste
  • 3 medium ripe tomatoes, cut into 1-inch pieces
  • 1/2 cup pitted ripe olives, halved
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons dry red wine, optional
  • 6 diagonally cut slices crusty French bread
How to cook Scallops and Tomatoes Over Crusty Bread:
  • In 10-inch skillet, cook bacon over medium high heat, stirring occasionally, until bacon is crisp, 5-7 minutes.
  • Stir in flour, thyme, pepper and garlic. Reduce heat to medium. Cook, stirring constantly, until smooth and bubbly, 30 seconds.
  • Stir in tomato paste and all remaining ingredients except parsley, wine and bread.
  • Continue cooking, stirring occasionally, until scallops are white, 4-5 minutes. Stir in parsley and wine.
  • Toast bread in broiler or oven.
  • Serve scallop mixture over toasted bread slices.

Note:

The Scallops and Tomatoes Over Crusty Bread recipe is delicious, simple, and really easy to cook.

Tips on how to open scallops.

Tips on how to fry scallops (to avoid white liquid).


This recipe for Scallops and Tomatoes Over Crusty Bread serves/makes: 6 servings

The Scallops and Tomatoes Over Crusty Bread recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Scallops (more Scallops recipes)
Preparation Method: Pan Fried/Sauteed (more Pan Fried/Sauteed recipes)

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