Margaux´s Sea Scallops

This splendid Christmas Season appetiser or starter recipe hails from a Chef  in Provence, France …

By: Margaux Cintrano   

Serves 2 …

10 large sea scallops with their coral and shells

Sea Salt and freshly ground black pepper

Plain all purpose flour ( though some cooks use corn flour called Maizcena )

3 big garlic cloves peeled and finely chopped

1 ripe red tomato, seeded and skinned

2 tblsps. Pastis, white wine or French Brandy of choice

Flat leaf parsley . a small bunch chopped finely

1) Wash the scallops and scrub the shells thoroughly. Then, remove the corals and set aside.

2) Slice each scallop in half horizontally and then pat dry with kitchen paper. Season a little flour with salt and black pepper and lightly dust each scallop on both sides.

3) Place the clean shells in a medium warm oven at: 180 degrees centig. and / or 350 Degrees Farenheit  just as you would warm plates.

4) Heat some extra virgin olive oil in a sauté skillet ( 1 tblsp per person ) over a medium to high heat and when the oil is hot, sauté the garlic and as soon as it begins to sizzle, add the white scallops lightly dusted in flour. Cook for 1 minute and then add the corals and turn the white scallops over and sauté 1 minute longer. Stand back and pour in the Pastis, white wine or cognac and the seeded ripe tomato. Allow the sizzle for 1 minute to burn off the alcohol and then remove from the heat.

5) Stir in the chopped parsley and spoon the scallops into the warmed shells and serve with a lovely dry white wine, Prosecco sparkling wine, Cava or Champagne of choice and warm baguette.  



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