Coquilles Saint-Jacques Sautees A La Provenca

* Exported from MasterCook *

COQUILLES SAINT-JACQUES SAUTEES A LA PROVENCA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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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