SCALLOPS PROVENCALES

By Montrealer

Fish

Ingredients

• Garlic butter:
• 2 lbs. of bay scallops
• salt
• white pepper
• 2 tablespoons of butter
• 3 tablespoons of oil
• 8 tablespoons of unsalted butter
• 1 teaspoon finely chopped garlic
• 2 tablespoon finely chopped parsley
• 1 lemon quartered

Preparation

Step 1

1. Wash the scallops and pat dry. Season with salt and pepper.
2. Dip in flour and shake.
3. Melt butter with the oil over moderate heat and sauté the scallops shaking the skillets until they are lightly browned.
4. Transfer to a heated platter.
5. Clarify the butter and heat until sizzles.
6. Remove it from the heat and quickly stir in the garlic.
7. Pour over the scallops and serve at once.
8. Garnish with chopped parsley and lemon quarters.