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02 January 2013,23:17 by
D.Sumithra

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SCALLOPS PROVENCAL

This is an easy-to-prepare-dish which will you requite to cook for about one hour. This recipe is usually prepared during lunch and dinner, but due to its high class taste, it is now popular to offer in different American restaurants.
Serves :
8

Preparation Time :
45 minutes

Cooking Time :
1 hour 10 minutes

Preparation Method :

  • Separate the coral from the white flesh. Cut each scallop in half to give 2 flat discs. Scrub and thoroughly dry the deep curved shells if you have been able to get them.
  • Put the discs into a shallow bowl, sprinkle them lightly with salt and black pepper, then pour over the lemon juice.
  • Melt margarine in a large frying pan, add the oil, then the breadcrumbs and gently fry for 2 to 3 minutes until lightly crisp.
  • Add another margarine if necessary - the breadcrumbs shouldn't burn but neither should they become too greasy. When they are golden and crisp, tip the breadcrumbs into a bowl and reserve.
  • Wipe the pan clean with paper towels and return to the heat. Melt the remaining margarine and when just starting to bubble, add the scallop discs and fry for 1 to 2 minutes.
  • Stir in the finely chopped garlic and parsley, then add the corals and continue cooking for another minute.
  • Mix in the breadcrumbs, then quickly divide between the shells or small serving dishes.
  • Serve immediately with lemon wedges.

INGREDIENTS

  • 20 large scallops, dark beards removed
  • Maldon or sea salt
  • Freshly ground black pepper 
  • 6 tablespoons lemon juice
  • 200 grams margarine
  • 2 tablespoon cooking oil
  • 10 tablespoons home-made dried breadcrumbs 
  • 6 cloves garlic, peeled and finely chopped 
  • 8 tablespoons finely chopped parsley 
  • Lemon wedges, to serve

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