Cookbook

Scallops Provencale

by

Ingredients

  • 12 oz coquilles St. Jacques
  • 1/4 cup farine
  • 1/4 tsp sel
  • poivre
  • 1/4 cup huile
  • 1 gousse ail, hachee
  • 2 Tbsp margarine
  • persil
  • citron

Instructions

If scallops are large, cut into 1 1/2-inch pieces; pat dry with paper towels. Mix flour, salt and pepper; coat scallops with flour mixture. Heat oil in 10-inch skillet. Cook scallops until light brown, turning carefully, 4-5'. Cook and stir garlic in margarine over low heat in saucepan, about 2'; pour over scallops. Sprinkle with parsley, serve with lemon wedges.

Int. Cookbook, p. 65

Categories

Notes