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Scallops Niçoise "Just for
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Jacques Pepin's Scallops
"Just for Julia"
Julia and Jacques
Cooking at Home
by Julia Child and Jacques Pepin
1999, Alfred A. Knopf
2 or 3 ripe tomatoes (1 pound total)
3 tablespoons unsalted butter
2 or 3 cloves garlic, peeled, crushed,
and chopped (1 1/2 teaspoons)
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds medium-size sea scallops
1 cup shredded basil leaves
Plunge the tomatoes into a pan of boiling water and hold them under
the water for 15 to 20 seconds. Drain and cool under cold water. Peel off the skin and cut
the tomatoes in half crosswise, parallel to the stem. Squeeze gently, pressing out the
seeds and excess juice (which can be reserved
along with the skin, if desired, for use in
a stock or sauce). Cut the
tomato flesh into 1/2-inch to 1-inch pieces.
In one very large
saucepan (or two slightly smaller skillets), melt the
butter. Add the garlic and sauté it
for 5 to 10 seconds. Then add the
wine, and salt and pepper, cover and cook approximately
1 minute. Add
the scallops and tomatoes, and bring the mixture to boil over high heat,
shaking the pan occasionally. Continue cooking just until the scallops are cooked through,
about 1 1/2 minutes. Toss in the basil and divide the mixture among 6 warm plates. Serve
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