Saut?ed Scallops with Tomatoes, Herbs and White Wine Sauce
| Yield: | 4 Servings |
| Categories: |
| 2 | tb | Olive oil |
| 2 | tb | Unsalted butter |
| 3 | md | Shallots |
| 3 | Cloves garlic | |
| 2 | c | Roma tomatoes; peeled, seeded, chop |
| 1/2 | c | Dry white wine |
| Salt; to taste | ||
| Pepper; to taste | ||
| 1 1/2 | lb | Sea scallops; jumbo |
| 2 | tb | Fresh basil |
| 1 | tb | Fresh marjoram |
| 1 | tb | Fresh Italian parsley |
| Unbleached flour; for dredging | ||
| Herb sprigs; for garnish | ||
| Lemon slices; for garnish |
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