The scallops Provençal style are called ‘Coquilles Saint-Jacques “Grand Langoustier” ‘.
at the beginning, cook the sauce: it is called ‘Raito’ (also rayte or possibly raite) in Provence and is usually served with poached stockfish.
Sift the flour on a baking sheet lined with parchment paper and brown it in the stove.
Sauté the onions in the olive oil, sprinkle with the browned flour and stir well with a wooden spoon. Gradually add the white wine and soup in small amounts and bring to a boil.
Mash the tomatoes a little and add them together with the garlic, the clove and the bunch of herbs, season with salt and add pepper. Simmer gently for one hour. Now strain the sauce through a dish and squeeze it thoroughly.
Crush the capers a little bit and add them with the olives and the finely chopped green nuts to the sauce. Simmer gently over low heat.
Clean the scallops, remove the shell meat together with the corail. Pour into an ovenproof dish, add the white wine and enough water to cover the scallops. Spread a few flakes of butter evenly over them and season lightly with salt. Cover with aluminum foil and steam in the heated stove at medium heat (about 180 °C ) for 10 min. Take out the scallops, drain and dry them.
Sauté the scallops in a little very hot olive oil v