Scallops Provençale

Scallops Provençale

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
500-750g scallops
salt and freshly ground pepper
plain flour
60g butter
2 tablespoons olive oil
2 tablespoons chopped parsley
1 garlic clove, finely chopped
lemon juice

Method

  1. Remove the tough membrane from the scallops and rinse well, retaining only scallop and coral. Dry, season with salt and pepper then roll in flour, shaking off any surplus. Melt half the butter with the oil in a heavy-based frying pan. When the butter begins to froth, add scallops. Sear over a high heat for 30 seconds only on each side. Put scallops in scallop shells or ramekins. Sprinkle with parsley and garlic and a few drops of lemon juice. Melt the remaining butter and pour a few drops on each scallop. Serve hot.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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