Coquilles Saint-Jacques Sautees a la Provencale

Title:
Coquilles Saint-Jacques Sautees a la Provencale

Yield:
4 Servings

Categories:
Italian,
Shellfish




Ingredients:





     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 shallots or


          Scallions


     1    Clove garlic, mashed


     2 tb Butter


     2 tb Minced fresh parsley






 Dry the scallops in paper towels, then place on a large sheet of waxed


 paper.  Sprinkle with drops of lemon juice, then with salt and pepper. The


 moment before sauteing, dredge with flour and shake in a sieve to dislodge


 excess flour. Film the frying pan with a 1/16-inch layer of oil. When


 almost smoking, add the scallops. Toss for 4 to 5 minutes until scallops


 are lightly browned.  Then toss for a moment with the shallots or


 scallions, and garlic; finally toss with the butter and parsley and serve.


 Suggested accompaniments: If the scallops are a first course, accompany


 with French bread. For a main course, accompany with broiled tomatoes and


 green beans. Notes: Sauteed scallops should be crisp light brown outside


 and moistly tender inside. Keys to success are: have your sauteing oil very


 hot before the scallops go in, and have no more than one layer of scallops


 in the pan.  Otherwise the scallops will steam, exude moisture, and will


 not brown. You may find, in using frozen scallops, that they will start out


 nicely, then suddenly release juices in the pan; to avoid this, blanch them


 before cooking by dropping them in a large pan of rapidly boiling water and


 bringing them quickly back to the boil, then drain immediately, dry them,


 and proceed with the recipe.


 


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