SEAFOOD PROVENCAL

Seafood with the flavor of romantic Southern France!



INGREDIENTS:
 


3 Tbsp. butter
1 lb. thawed seafood, crab
meat, scallops or shrimp
1 minced garlic clove
2 tomatoes, peeled and chopped
1 Tbsp. dried basil
1/2 tsp. salt
1/8 tsp. freshly ground pepper
3 scallions, cut into
matchstick thin pieces
1/4 c. dry white wine

In large skillet over medium-high heat, melt 2 table- 
spoons butter. Pat seafood dry on paper towels. Cook seafood
in hot butter until opaque and slightly browned. Remove
seafood with slotted spoon to platter; keep warm. Add remain- 
ing butter to skillet. When melted, add garlic. Cook 1
minute. Add tomatoes, basil, salt and pepper. Cook 3 to 5
minutes. Return scallops/seafood to skillet. Add scallions.
Cook to heat. Serve over rice. Yield: 4 servings.


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