Scallops Provencial Recipe
By PutoPinoy on Wednesday, July 18, 2007 At
Wednesday, July 18, 2007
Ingredients:
1 1/2 lbs. scallops
1/2 c. flour
2 tbsp. oil
4 tbsp. margarine
1 clove garlic, peeled and finely minced
2 tbsp. fresh lemon juice
1/2 c. parsley, finely minced
Salt and pepper, to taste
4 slices crisp toast
Direction:
Wash and dry the scallops. Roll in flour. Heat oil with margarine and garlic over medium heat. Add scallops. Stir-fry until firm, white and flecked with brown. Add lemon juice and parsley. Season with salt and pepper. Stir to blend and serve at once over crisp toast or serve with cooked rice. Serves 4.
1 1/2 lbs. scallops
1/2 c. flour
2 tbsp. oil
4 tbsp. margarine
1 clove garlic, peeled and finely minced
2 tbsp. fresh lemon juice
1/2 c. parsley, finely minced
Salt and pepper, to taste
4 slices crisp toast
Direction:
Wash and dry the scallops. Roll in flour. Heat oil with margarine and garlic over medium heat. Add scallops. Stir-fry until firm, white and flecked with brown. Add lemon juice and parsley. Season with salt and pepper. Stir to blend and serve at once over crisp toast or serve with cooked rice. Serves 4.
