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Scallops with Garlic and Basil (Coquilles Saint-Jacques Al'a

ingredients

4 servings
700 g (1 1/2 lb) Scallops, cut into 1 cm (1/2 in) pieces
1 Tbs Lemon juice
Salt and white pepper to taste
50 g (2 oz) 1/2 cup Seasoned flour (flour with salt and pepper to taste)
75 ml (3 fl oz) 6 Tbs Vegetable oil
3 Shallots, finely chopped
3 Garlic cloves, crushed
1/4 tsp Dried basil
25 g (1 oz) 2 Tbs Butter
1 Tbs Chopped parsley

method

1. Dry the scallops on kitchen towels and place them on a piece of greaseproof or waxed paper. Sprinkle over the lemon juice, salt and pepper. Set aside for 5 minutes. Dip the scallops in the flour, shaking off any excess.

2. Heat the oil in a large frying-pan. Add the scallops and fry for 5 minutes, turning occasionally, or until they are lightly browned.

3. Stir in the shallots, garlic and basil and cook for a further 2 minutes. Remove from the heat and stir in the butter and parsley.

4. Transfer to a warmed serving dish or individual scallop shells and serve at once.

A classic dish of scallops, Coquilles Saint-Jacques a l' Ail.

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