Broiled Scallops Provençale – phase 1-4 serves 2
Adapted from seriouseats.com
1 tsp olive oil
14 large sea scallops (about 1 pound)
8 grape tomatoes
Sea salt and freshly ground black pepper
2 medium cloves garlic
1/2 cup loosely packed fresh basil leaves
1 packet Ideal Protein white cheddar crisps, crushed
2 tbsp low fat chicken or veggie broth
Olive oil cooking spray
Preheat the oven to 450°F. Pour a drizzle of olive oil into each of two gratin dishes, and use your fingers to grease the inside of the dish. Arrange the scallops and tomatoes in an even layer between the two dishes, and season with sea salt and pepper.
Combine garlic, basil, and white cheddar crumbs in a food processor and process until well chopped, scraping down sides as necessary. Add the broth and season with sea salt and pepper. Process until combined. Divide the basil crumbs over the top of the two gratin dishes and spray the tops lightly with olive oil cooking spray. Place the dishes on a rimmed baking sheet, and bake for until scallops are barely cooked through and breadcrumbs are golden brown, about 10 minutes. Serve hot.