Petites Coquilles St Jacques Recipe
Ingredients
| Sea scallops - 1/2 pound, fresh OR: sea scallops - 1/2 pound frozen, thawed | ||
| Milk | 2 Tablespoon | |
| Flour | 3 Tablespoon | |
| Butter/Margarine | 4 Tablespoon | |
| Lemon juice | 2 Teaspoon | |
| Parsley | 1 Tablespoon, minced | |
| Pimiento | 1 Tablespoon, chopped | |
Directions
GETTING READY
1) Cut scallops into small cubes.
MAKING
2) In a medium-size bowl add scallops.
3) Sprinkle milk over it, add flour and toss to coat.
4) In a medium-size frying pan heat 2 tablespoons of the butter or margarine.
5) Add the scallops with butter and toss to coat.
6) Cook for 3 minutes until lightly browned.
7) Take off from heat.
8) Add lemon juice, parsley, and pimiento.
9) In a small frying pan heat remaining 2 tablespoons butter or margarine slowly until golden brown.
SERVING
10) Mound scallop mixture into warm tiny scallop shells.
11) Serve hot.
1) Cut scallops into small cubes.
MAKING
2) In a medium-size bowl add scallops.
3) Sprinkle milk over it, add flour and toss to coat.
4) In a medium-size frying pan heat 2 tablespoons of the butter or margarine.
5) Add the scallops with butter and toss to coat.
6) Cook for 3 minutes until lightly browned.
7) Take off from heat.
8) Add lemon juice, parsley, and pimiento.
9) In a small frying pan heat remaining 2 tablespoons butter or margarine slowly until golden brown.
SERVING
10) Mound scallop mixture into warm tiny scallop shells.
11) Serve hot.
Chef
