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Name: Coquilles Saint-Jacques Sautees a la Provencale
Prep time: 45 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: Lemon juice; salt; 1 Clove garlic mashed; Pepper; 2 tb fresh parsley Minced; 1 lb scallops Cut into 1/2 inch pieces Or about 2 c; 1/2 c Flour; frying pan (preferably a no-stick Pan); 2 tb Butter; 2 tb shallots Minced, or scallions; Olive oil or cooking oil

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INGREDIENTS

Lemon juice; salt
1 Clove garlic ; mashed
Pepper
2 tb fresh parsley ; Minced
1 lb scallops ; Cut into 1/2 inch pieces Or about 2 c
1/2 c Flour
frying pan ; (preferably a no-stick Pan)
2 tb Butter
2 tb shallots ; Minced, or scallions
Olive oil ; or cooking oil

Servings

INSTRUCTIONS

Dry the scallops in paper towels, then place on a large sheet of waxed paper. Sprinkle with drops of lemon juice, then with salt and pepper. The moment before sauteing, dredge with flour and shake in a sieve to dislodge excess flour. Film the frying pan with a 1/16-inch layer of oil. When almost smoking, add the scallops. Toss for 4 to 5 minutes until scallops are lightly browned. Then toss for a moment with the shallots or scallions, and garlic; finally toss with the butter and parsley and serve. Suggested accompaniments: If the scallops are a first course, accompany with French bread. For a main course, accompany with broiled tomatoes and green beans. Notes: Sauteed scallops should be crisp light brown outside and moistly tender inside. Keys to success are: have your sauteing oil very hot before the scallops go in, and have no more than one layer of scallops in the pan. Otherwise the scallops will steam, exude moisture, and will not brown. You may find, in using frozen scallops, that they will start out nicely, then suddenly release juices in the pan; to avoid this, blanch them before cooking by dropping them in a large pan of rapidly boiling water and bringing them quickly back to the boil, then drain immediately, dry them, and proceed with the recipe. Per serving: 109 Calories (kcal); 6g Total Fat; (48% calories from fat); 2g Protein; 12g Carbohydrate; 16mg Cholesterol; 60mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Coquilles Saint-Jacques Sautees a la Provencale

Lemon juice; salt 
1 Clove  garlic mashed
  Pepper 
2 tb fresh parsley Minced
1 lb scallops Cut into 1/2 inch pieces Or about 2 c
1/2 c Flour 
  frying pan (preferably a no-stick Pan)
2 tb Butter 
2 tb shallots Minced, or scallions
  Olive oil or cooking oil

Dry the scallops in paper towels, then place on a large sheet of waxed  paper. Sprinkle with drops of lemon juice, then with salt and pepper.  The moment before sauteing, dredge with flour and shake in a sieve to  dislodge excess flour. Film the frying pan with a 1/16-inch layer of  oil. When almost smoking, add the scallops. Toss for 4 to 5 minutes  until scallops are lightly browned. Then toss for a moment with the  shallots or scallions, and garlic; finally toss with the butter and  parsley and serve. Suggested accompaniments: If the scallops are a  first course, accompany with French bread. For a main course,  accompany with broiled tomatoes and green beans.    Notes: Sauteed scallops should be crisp light brown outside and  moistly tender inside. Keys to success are: have your sauteing oil  very hot before the scallops go in, and have no more than one layer  of scallops in the pan. Otherwise the scallops will steam, exude  moisture, and will not brown. You may find, in using frozen scallops,  that they will start out nicely, then suddenly release juices in the  pan; to avoid this, blanch them before cooking by dropping them in a  large pan of rapidly boiling water and bringing them quickly back to  the boil, then drain immediately, dry them, and proceed with the  recipe.    Per serving: 109 Calories (kcal); 6g Total Fat; (48% calories from  fat); 2g Protein; 12g Carbohydrate; 16mg Cholesterol; 60mg Sodium  Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1  Fat; 0 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (157g)
Recipe Makes: 4

Calories: 286
Calories from Fat: 122 (43%)

Amt Per Serving		% DV

	Total Fat 13.6g	18 %
	Saturated Fat 4.7g	23 %
	Monounsaturated Fat 6.5g
	Polyunsanturated Fat 1.3g
Cholesterol 52.2mg		16 %
Sodium 224.1mg		8 %
Potassium 429.7mg		11 %
Total Carbohydrate 19g		6 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 18.4g
Protein 21.1g		30 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 286

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