Coquilles saint-jacques sautees a la provencale
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Coquilles saint-jacques sautees a la provencale
  Italian    Shellfish  
Last updated 6/12/2012 1:17:45 AM. Recipe ID 48302. Report a problem with this recipe.
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      Title: Coquilles saint-jacques sautees a la provencale
 Categories: Italian, Shellfish
      Yield: 4 Servings
 
      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.
  
  File




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Recipe ID 48302 (Apr 03, 2005)

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