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Scallops Provencale

herbal.chef's picture
Ingredients
  Scallops 1 1⁄2 Pound
  Flour 2 Tablespoon (For Dredging)
  Olive oil 2 Tablespoon
  Butter 6 Tablespoon
  Garlic 1 Clove (5 gm), finely chopped (Or More To Taste)
  Freshly ground black pepper To Taste
  Salt To Taste
  Chopped parsley 1⁄2 Cup (8 tbs)
  Lemon wedges 4
Directions

Wash and dry the scallops and roll them in flour.
Heat the oil and butter together, add the scallops and cook them very quickly, tossing them lightly in the hot fats so they brown delicately on all sides.
While they are cooking, add the chopped garlic and mix it in well.
Add salt and pepper to taste and, just before removing the pan from the heat, add the parsley and toss until the scallops are covered with the parsley.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Ingredient: 
Seafood

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