Scallops Sauté Provençal

Name: Scallops Sauté Provençal
Ingredients: 50 g/2 oz butter; 4 large garlic cloves, peeled and coarsely chopped; 20 medium scallops, cleaned, roes intact; 20 medium scallops, cleaned, roes intact; 1 small bunch of flat-leaf parsley, leaves only, coarsely chopped; lemon wedges, to serve; salt and pepper; salt and pepper; about 50 ml/2 fl oz olive oil; 2 large or 4 small very ripe tomatoes

Preparation info

Difficulty
Medium

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

About

                                              

             

Ingredients

Method