Ingredients
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12
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2
-
4
-
3
-
-
-
-
-
-
-
-
-
-
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Directions
Coquilles St Jacques a La Provencale – Scallops With Garlic, These are so good, I can taste them just typing it! Love scallops–love garlic! Best for first course, a starter, or appetizer (2 scallops/person), possibly could double recipe for larger portions , Superb! This not only tastes wonderful, but is a snap to make I also added the garlic with the butter and the scallops Will be adding this to my regular rotation
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Steps
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1
Done
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Wash and Dry the Scallops and Separate the Coral from the White Flesh. |
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2
Done
|
Peel and Smash the Garlic. |
|
3
Done
|
Melt Half the Butter in a Saucepan and Cook the White Flesh Very Gently For 10 Minutes, Until Tender. |
|
4
Done
|
Season to Taste. |
|
5
Done
|
Place on Paper Towel and Keep Hot Between Two Plates Over a Pan of Hot Water. |
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6
Done
|
Pour Out the Butter from the Pan, Wipe It Out With Paper and Add the Remaining Butter and the Coral, Cook For 1 Minute Only on Each Side. |
|
7
Done
|
Add the White Flesh and the Herbs and Garlic, Leave Over the Heat Just Long Enough to Mix Thoroughly and Divide Between the Heated Shells, (plates). |
|
8
Done
|
Serve Immediately With a Dry Rose Wine. |
