Scallops a la Vineyard Mom

If you like seafood, this is a great and easy recipe.  I serve this dish over polenta, but you can easily make it with pasta, couscous or just have some crusty bread with it.  I buy the colossal size scallops frozen in the seafood aisle of my store.  I cut them in half horizontally so they cook evenly.  This recipe calls for wine, but you can double the chicken broth if you prefer :(  Cheers!

1lb. frozen colossal size scallops. Defrost them.
1/2 cup flour.
2 Tbs. extra virgin olive oil.
2 Tbs. butter.
1 small shallot diced.
2 cloves of garlic chopped.
1/4 tsp. red chili flakes.
1 cup Savignon Blanc.
1 cup chicken stock
1/2 of a lemon juiced.
1 14 oz. can of diced tomatoes.
2 Tbs. capers drained.
1/3 cup of flat leaf parsley chopped.

Cook polenta, pasta or couscous according to package directions.

Take defrosted scallops and cut them in a half horizontally. Dredge them in seasoned (salt and pepper) flour.  Pour olive oil and butter into a pan on high heat.  Brown scallops for 4 minutes per side.  Take scallops out of the pan and add the shallot, garlic and red pepper flakes.  Saute over medium high heat for 2-3 minutes.  Increase heat to high again and add wine.  Let it reduce by half.  Once wine is reduced, add chicken stock, canned tomatoes (liquid and all), lemon juice and capers. Cook together for 5 minutes. Add scallops back into the pan and sprinkle parsley and let it all cook together for a minute.
Serve over polenta, pasta, couscous or crusty bread.  

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