Coquilles Saint-Jacques à la Meunière

Scallops in Parsley Butter

Preparation info
  • Serves


    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 1 pound scallops
  • ½ cup flour
  • ½ teaspoon


  1. Wash scallops in water seasoned with salt. (Use 1 tablespoon per quart of water.) Wash repeatedly in salted water until no dirt particles remain in the bowl. Salt seems to plump the scallops and make them juicier.
  2. Once scallops are free of grit, dry on paper towel