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Petites Coquilles St Jacques

Chef.at.Home's picture
Ingredients
  Sea scallops/1/2 pound frozen sea scallops, thawed 9 Pound, frozen (fresh)
  Milk 2 Tablespoon
  All purpose flour 3 Tablespoon
  Butter/Margarine 4 Tablespoon
  Lemon juice 2 Teaspoon
  Parsley 1 Tablespoon, minced
  Pimento 1 Tablespoon, chopped
Directions

1. Cut scallops into tiny cubes; place in a medium-size bowl. Sprinkle milk over top, then flour; toss to coat well.
2. Heat 2 tablespoons of the butter or margarine in a medium-size skillet; add scallops, tossing to coat well with butter. Cook just 3 minutes, or until lightly browned; remove from heat. Stir in lemon juice, parsley and pimiento.
3. Heat remaining 2 tablespoons butter or margarine slowly until golden brown in a small skillet; pour over scallops.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Snack
Method: 
Saute
Ingredient: 
Seafood

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