Coquilles Saint-Jacques Sautees a la Provencale
| Yield: | 4 Servings |
| Categories: | Italian, Shellfish |
| 1 | lb | Or about 2 c. scallops |
| Cut into 1/2 inch pieces | ||
| Lemon juice, salt, and | ||
| Pepper | ||
| 1/2 | c | Flour |
| Olive oil or cooking oil | ||
| A 10 inch frying pan | ||
| (preferably a no-stick | ||
| Pan) | ||
| 2 | tb | Minced shallots or |
| Scallions | ||
| 1 | Clove garlic, mashed | |
| 2 | tb | Butter |
| 2 | tb | Minced fresh parsley |
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