Coquilles St Jacques a la provencale

==Description==
These are sooo good, I can taste them just typing it!! L ove Scallops, Love garlic!! Best for first course, a starter, or appetizer (2 Scallops/person), possibly could double recipe for larger portions.
===Ingredients===
* 12 Scallops
* 2 cloves garlic, smashed
* 4 ounces butter
* 3 tablespoons chopped parsley
* salt and black pepper
===Directions===
#Wash and dry the Scallops and separate the coral from the white flesh.<BR>
#Peel and smash the garlic.<BR>
#Melt half the butter in a saucepan and cook the white flesh very gently for 10 minutes, until tender.<BR>
#Season to taste.<BR>
#Place on paper towel and keep hot between two plates over a pan of hot water.<BR>
#Pour out the butter from the pan, wipe it out with paper and add the remaining butter and the coral, cook for 1 minute only on each side.<BR>
#Add the white flesh and the herbs and garlic, leave over the heat just long enough to mix thoroughly and divide between the heated shells, (plates).<BR>
#Serve immediately with a dry rose wine.
===Other Links===
==See also==
Category: French Appetizers
 Category:Appetizers
 Category:Recipes
Category: French Recipes
Category:parsley Recipes
Category:Scallops Recipes
category:pepper Recipes
category:Scallops Recipes
category:parsley Recipes
category:butter Recipes
category:garlic Recipes
category:water Recipes
category:salt Recipes
category:rosé wine Recipes