Scallops Saute Provencale Recipe

  French Seafood

1 1/2 lbs. bay scallops
6 tbsp olive oil
2 garlic cloves, minced
Salt & pepper to taste
1/2 c. chopped fresh parsley
Lemon wedges

Wash and dry scallops and roll in flour. Heat olive oil, add scallops and cook 2-3 minutes, stirring lightly. While cooking, add garlic and mix in well. Season with salt & pepper. Stir in parsley and serve at once with lemon wedges.
Makes 4 to 6 servings.

Scallops Saute Provencale

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