Scallops Provençal Recipe

Cooking Instructions

1. 1

   Prepare the Basil Pistou

   In a food processor, combine the fresh basil leaves, 2 tablespoons of olive oil, and a pinch of salt. Blend until smooth. Adjust seasoning to taste and set aside.

2. 2

   Sauté the Vegetables

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sliced fennel, sautéing for about 3-4 minutes until fragrant. Add diced tomatoes and chopped artichoke hearts, cooking for an additional 5-7 minutes until the tomatoes soften. Season with salt and black pepper.

3. 3

   Sear the Scallops

   In a separate pan, heat the remaining 2 tablespoons of olive oil over high heat. Pat the scallops dry with paper towels and season with salt and pepper. Sear the scallops for about 2-3 minutes on each side until golden brown and opaque in the center.

4. 4

   Combine and Serve

   Once the scallops are cooked, serve them over the sautéed vegetable mixture. Drizzle with basil pistou and a squeeze of lemon juice. Serve immediately.