*  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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