From Chris Chrisman
Credit Jimmy’s Harborside Restaurant in Boston
Ingredients
1 1/2 stick butter
3 tablespoons of olive oil
2 tablespoons finely chopped shallots
2 clove garlic minced
1/4 cup white wine
1/2 cup seeded and chopped fresh tomato
1 envelope Knorr leek Soup Mix
1 teaspoon dried fines herbes ( I use my favorite herbs )
1 pound sea scallops
Directions
- Pre heat oven to 400 degrees. In a sauce pan melt butter in the oil over medium heat. Add the shallots and cook, stirring, until they are softened about 3 minutes. Add the garlic and cook stirring for another minute.
- Add the wine, and then stir in the tomato. Allow the mixture to come to a boil and add the soup mix and the dried fines herbes. Simmer the sauce until it has thickened about 5 minutes.
- Place the scallops in a single layer in a 13 x 9 inch baking dish. Spoon the sauce over the scallops and bake for 10 minutes and serve immediately.
