Coquilles Saint Jacques Al'ail
|Butter||1 Ounce (25 Gram)|
|Chopped parsley||1 Tablespoon|
|Dried basil||1⁄4 Teaspoon|
|Garlic||3 Clove (15 gm), crushed|
|Lemon juice||1 Tablespoon|
|White pepper||To Taste|
|Scallops||1 Pound, cut into 1 centimeter / 1/2 inch pieces (Adjust Quantity As Needed)|
|Seasoned flour||2 Ounce (50 Gram)|
|Shallots||3 , finely chopped|
|Vegetable oil||3 Fluid Ounce (75 Milliliter)|
Dry the scallops on kitchen towels and place them on a piece of greaseproof or waxed paper.
Sprinkle over the lemon juice, salt and pepper.
Set aside for 5 minutes.
Dip the scallops in the flour, shaking off any excess.
Heat the oil in a large frying pan.
Add the scallops and fry for 5 minutes, turning occasionally, or until they are lightly browned.
Stir in the shallots, garlic and basil and cook for a further 2 minutes.
Remove from the heat and stir in the butter and parsley.
Transfer to a warmed serving dish or individual scallop shells and serve at once.