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Serves/Makes: 2 to 4

Ingredients:

• 1/2 to 1 pound (227 to 454 g) fresh scallops
• All-purpose flour (enough to coat scallops)
• 2 tablespoons (30 mL) butter
• 2 tablespoons (30 mL) vegetable oil
• Salt and pepper to taste
• 1/2 bunch of parsley, finely chopped
• 2 lemons

How to cook:

• 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 fry pan, 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.

Note:

Serve the Scallops with Parsley with wild rice or a shrimp rice and a good fruited wine.

This recipe for Scallops with Parsley serves/makes: 2 to 4

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Main Ingredient: Scallops
Preparation Method: Pan Fried/Sauteed