🫙 From the Spice Rack
Coquilles Saint-Jacques Sautees a La Provencale
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...
maineasy
Ingredients3 items
Ingredients
- 1lbor about 2 c. scallops
- 2tb butter
- 2tb minced fresh parsley
Directions
- 1
1 lb Or about 2 c
- 2
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-s
- 3
Sprinkle with drops of lemon juice, then with salt and pepper
- 4
The moment before sauteing, dredge with flour and shake in a sieve to dislodge excess flour
- 5
Film the frying pan with a 1/16-inch layer of oil
- 6
When almost smoking, add the scallops
- 7
Toss for 4 to 5 minutes until scallops are lightly browned
- 8
Then toss for a moment with the shallots or scallions, and garlic