Scallops Provencale
Plump, slightly sweet scallops take almost no time to cook and make for an easy and delicious weeknight dinner. Just be sure not to overcook them -- five minutes should be plenty for small bay scallops, while larger varieties will take a bit longer.
Credit: Eater's Choice
Servings: 4
Ingredients:
* 1 pound bay scallops
* 1/4 cup white flour
* 3 cloves garlic, minced
* 3 tablespoons olive oil
* 2 cups snow peas
* 2 cups sliced red peppers
* 1 cup sliced mushrooms
Directions:
Rinse the scallops and dry with a paper towel. Roll the scallops in flour. In a wok or large skillet, saute the scallops and garlic in olive oil until tender (about 5 to 10 minutes). Add the snow peas, red peppers and mushrooms and mix until heated through. Serve over rice.
