Coquilles Saint-Jacques à la Provençale

Fried Scallops with Garlic and Parsley

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By Alan Davidson

Published 1981

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‘The scallops which come from the Mediterranean are very much smaller than those from the Atlantic, but this method of cooking them can be applied just as well to the large variety. Slice the cleaned white part of the scallops into two rounds, season them with salt, pepper and lemon juice