Coquilles St Jacques A La Provencale - Scallops With Garlic

1. 1

   Wash and dry the scallops and separate the coral from the white flesh.

2. 2

   Peel and smash the garlic.

3. 3

   Melt half the butter in a saucepan and cook the white flesh very gently for 10 minutes, until tender.

4. 4

   Season to taste.

5. 5

   Place on paper towel and keep hot between two plates over a pan of hot water.

6. 6

   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. 7

   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. 8

   Serve immediately with a dry rose wine.

* Per serving · 4 servings · Values may vary.

No additional tips available.