Scallops Saute Provencale

Shopping Tip – Buy the jumbo sized scallops; serving size is approx. 4 scallops per person. We like both the fresh and frozen.

 

Scallops Saute Provencale

  • Servings: 2
  • Difficulty: easy
  • Print

This is a great substitute for the more complex preparation of Coquille St. Jacques. The recipe calls for rolling the raw scallops in flour but it's messy so we skip that step.

Ingredients

1-1/2 pounds jumbo scallops, fresh or frozen (defrosted), rinsed in tap water

1-1/2 T. butter and 1-1/2 T. olive oil

3 cloves garlic, minced

Salt and pepper to taste

1/2 Cup parsley, chopped

Directions

Rinse and dry the scallops.  In a large skillet, heat the olive oil and melt the butter, add the scallops and cook them very quickly, frequently tossing them lightly.  While they are cooking add the garlic and mix it in well.  Then salt and pepper to taste.  When the scallops are lightly browned with a bit of crust, add the parsley and toss it around so that the scallops are nicely coated with it.  Serve with lemon wedges and Orzo pasta.

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