SCALLOPS PROVENCAL

By á-2995

Ingredients

• 1 LB. SCALLOPS
• SALT AND PEPPER - TO TASTE
• FLOUR TO TOSS SCALLOPS IN
• 2 TBSP BUTTER
• 2 SHALLOTS
• 1 CLOVE GARLIC
• FRESH PARSLEY
• 1/3 CUP GOOD WHITE WINE

Preparation

Step 1

SALT AND PEPPER SCALLOPS -
TOSS THEM IN FLOUR TO COAT THEM ALL EVENLY
MELT 2 TBSP BUTTER IN PAN ADD SCALLOPS AND
BROWN ON ALL SIDES WELL ABOUT 2-3 MINS PER
SIDE-
PUSH SCALLOPS TO ONE SIDE OF PAN-
ADD 2 MORE TBSP BUTTER - ADD SHALLLOTS,
GARLIC AND PARSLEY AND 1/3 CUP WINE-
SIMMER TO THICKEN - SERVE