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Scallops Provencale

herbal.chef's picture
  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

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

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1639 Calories from Fat 958

% Daily Value*

Total Fat 109 g167.3%

Saturated Fat 51 g255%

Trans Fat 0 g

Cholesterol 418.1 mg139.4%

Sodium 1504.5 mg62.7%

Total Carbohydrates 45 g15.1%

Dietary Fiber 3 g11.9%

Sugars 0.3 g

Protein 119 g238.5%

Vitamin A 77.3% Vitamin C 105.6%

Calcium 24.1% Iron 28.1%

*Based on a 2000 Calorie diet

Scallops Provencale Recipe