Coquilles Saint-Jacques Sautees a la Provencale

Yield: 4 Servings
Categories: Italian, Shellfish
1lbOr about 2 c. scallops
Cut into 1/2 inch pieces
Lemon juice, salt, and
Pepper
1/2cFlour
Olive oil or cooking oil
A 10 inch frying pan
(preferably a no-stick
Pan)
2tbMinced shallots or
Scallions
1Clove garlic, mashed
2tbButter
2tbMinced fresh parsley
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