Scallops Provencal
Date: January 4th, 2010
1 1/2 pound scallops
1/2 cup all purpose flour
2 tablespoons oil
4 tablespoons butter or margarine
1 clove garlic, finely minced
2 tablespoons fresh lemon juice
1/2 cup parsley, finely minced
Salt and pepper to taste
Wash and dry the scallops. Roll in flour.
Over medium heat, heat oil with margarine and saute 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 mixed greens or cooked rice.
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