Grenouilles Sautées Provençale

In culinary shorthand, provençale means to sauté in butter and olive oil, laced with finely chopped garlic, shallots, and sometimes a bit of tomato. Almost any fish or shellfish, notably scallops and frog’s legs, benefit from this treatment. In Bordeaux, cooks go lighter on the garlic; a topping of plain shallots and parsley is popular not just with frog’s legs, but also with fish, shellfish, and grilled meats, particularly fish and steak. When serving frog’s legs, I like to add an accompan