SCALLOPS PROVENCAL

Heat the olive oil in a large skillet over medium heat.

Season the scallops all over with ½ teaspoon of the salt and ¼ teaspoon of the black pepper.  Place them in the hot oil and sear for 1 minute per side.  They do not need to be cooked through.  Remove and set aside.

Add the garlic and onions to the pan drippings and cook, stirring frequently, until soft and fragrant, about 2-3 minutes.  Add the Italian seasoning, wine, and cream to the pan and bring to a boil.   Add the tomatoes and remaining salt and pepper to the pan along with the scallops and any juices that have collected on the plate.  Reduce to a low boil and cook for 2-3 minutes, letting the sauce reduce and the scallops to finish cooking.  Note – if your scallops are on the smaller size, wait to add them with the cheese.

Add ½ cup of the shredded cheese and chopped basil to the pan and stir until the cheese has melted. Remove from heat.

Preheat your oven to 400 degrees.  Place large scallop shells (as pictured) or ramekins on a rimmed baking sheet lined with foil.

Portion 2-3 scallops into baking shells and ladle some of the sauce over the tops. Sprinkle the remaining shredded cheese over the tops of each.  Note – you can also make this dish like a casserole in a baking dish.

Melt the butter in a small saucepan and add the panko, stirring until the breadcrumbs are lightly browned.  Sprinkle them over the tops of each shell or dish.

Bake for 5-7 minutes until hot, bubbly, and lightly browned.  Garnish with basil and serve hot.