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Ratatouille with Jumbo Seared Scallops

Chef Brent Barna,
Provence Bistro

A bouquet of vegetables make this dish fresh and light. Jumbo scallops splashed with cognac and butter add body and richness.

Ingredients
Ratatouille

12 medium tomatoes, chopped
1 eggplant, chopped
1 zucchini, chopped
1 bunch asparagus, chopped
1 red bell pepper, chopped
4 medium onions, chopped
3 cloves garlic, minced
1/3 cup tomato paste
herbes de Provence
2 Tbsp olive oil
salt and pepper
Seared Scallops
18 jumbo scallops
one bunch parsley, chopped
6 cloves garlic, chopped
3/4 cup cognac
1/2 cup butter

Method
Ratatouille
1. In a large pot, heat olive oil. Cook onions and garlic until softened.
2. Add remaining ingredients and bring to a simmer. Cook for 1 hr.
3. Season with salt and pepper.

Seared Scallops
1. Heat a pan with oil on medium-high heat and sear scallops until golden brown, about 1 min per side.
3. Add remaining ingredients and finish cooking scallops.

Yield 6 servings

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