Scallops Provençal

Scallops Provençal is a pleasing and satisfying way of serving sauteed scallops in a garlic and parsley sauce. Some recipes like to use tomato. This recipe keeps to a much simpler tradition and  is extracted from Margaret Fulton’s cookbook.

Ingredients:

• 500 to 750g scallops
• salt and freshly ground pepper
• plain flour
• 60G butter
• 2 tablespoons olive oil
• 2 tablespoons chopped parsley
• one clove garlic, finely chopped
• lemon juice

Preparation:

1. Remove the tough membrane from the scallops and rinse well, retaining only the scallop and the pinky-orange coral.
2. Dry, season with salt and pepper then roll in flour, shaking off any surplus.
3. Melt half the butter with the oil in a heavy based frying pan. When the butter begins to froth, add scallops, say over a high heat for 30 seconds only on each side.
4. Place the scallops in their scallop shells or ramekins. Sprinkle with parsley and garlic and a few drops of lemon juice.
5. Melt the remaining butter and pour a few drops on each scallop shell.