Coquilles St Jacques à la Provençale
3 garlic cloves
bunch of parsley
3 tsp olive oil
salt & pepper
- Clean the scallops if needed ; peel and mince the garlic ; wash, dry and mince the parsley.
- Place olive oil in a frying pan and saute the garlic for 2 minutes on medium flame being careful not to burn.
- Add the scallops and saute for 3 minutes ; add the parsley, keep sauting on medium flame for
another 3 minutes (scallops need to say soft, be careful not to overcook).
- Serve right away on bed of rice.image from google images.