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Parsleyed Scallops




Source of Recipe


Chef2Chef


List of Ingredients




1/2 to 1 pound fresh scallops
All-purpose flour [enough to coat scallops]
2 tablespoons butter
2 tablespoons vegetable oil
Salt and pepper to taste
1/2 bunch of parsley, finely chopped

Recipe



Rinse and pat dry scallops.

Mix together flour and scallops in a plastic bag; shake until well coated.

Half or quarter scallops [except for tiny scallops], onto a cutting board, using scissors.

Shake off all extra flour.

Heat together butter and vegetable oil into a large frypan, over high heat, until very hot.

Fry scallop pieces until they just start to brown.

Sprinkle with salt, pepper and parsley; mix well.

Cook for 2 minutes more; serve immediately into plates, already decorated with lemon segments.


Servings: 2 to 4