Scallops à l’Armoricaine take their name from the Armoricaine sauce, a tomato-white wine sauce, used for the dish. Scallops are typically eaten over the holidays in France, for Christmas or New Year’s. The Armoricaire sauce goes particularly well with scallops, which makes this a perfectly delicious dish for the holidays.
If you can’t find fresh scallops in your area, you can use frozen scallops that you thaw overnight in the fridge.
As for the white wine, any white wine will work. I used Sauvignon Blanc I found in my grocery store.
I used this French recipe as a source of inspiration (made a few changes to it).
Rinse the scallops and place them on a paper towel. Cut them in half and sprinkle flour all over them.
In a skillet, heat the olive oil. Add the tomato sauce, the rosemary, thyme and bay leaf. Season with salt and pepper. Cook for 5 minutes on high heat, and then add the white wine (take the skillet off the stove when you add the white wine). Continue cooking on high until it starts boiling, and then on medium heat for 10 minutes.
In a separate skillet, heat the butter. Add the scallops and cook on high heat, about 6 minutes, turning the scallops half way through.
Add the scallops to the skillet with the tomato sauce. Cook for 2 additional minutes.
Remove the rosemary, thyme and bay leaf, and some of the tomato sauce so there isn’t too much tomato sauce when you serve the dish.
Place the scallops and some of the tomato sauce in a serving dish. Add the chopped parsley on top of the scallops. Serve immediately. Enjoy!