SCALLOPS PROVENCALE

By tuqui13

Ingredients

• 12 ounces fresh scallops or 1 package (12 oz) frozen
• scallops, thawed
• ¼ cup all-purpose flour
• ¼ teaspoon salt
• dash of pepper
• ¼ cup vegetable oil
• 1 small clove garlic, finely chopped
• 2 tablespoons margarine or butter
• snipped parsley
• lemon wedges

Details

Servings 8

Preparation

Step 1

If scallops are large, cut into 1½ inch pieces; pat dry with paper towels. Mix flour, salt and pepper; coat scallops with flour mixture, Heat oil in 10 inch skillet. Cook scallops until light brown, turning carefully, 4 to 5 minutes.

Cook and stir garlic in margarine over low heat in 1-quart saucepan about 2 minutes; pour over scallops. Sprinkle with parsley; serve with lemon wedges.