Coquilles St. Jacques à la Provençale

== 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.
# Peel and smash the garlic.
# Melt half the butter in a saucepan and cook the white flesh very gently for 10 minutes, until tender.
# Season to taste.
# Place on paper towel and keep hot between two plates over a pan of hot water.
# 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.
# 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).
# Serve immediately with a dry rose wine.
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Category:French Appetizers
Category:Scallops Recipes
Category:Seafood appetizer Recipes