SCALLOPS PROVENCAL

Preparation Method :

• Separate the coral from the white flesh. Cut each scallop in half to give 2 flat discs. Scrub and thoroughly dry the deep curved shells if you have been able to get them.
• Put the discs into a shallow bowl, sprinkle them lightly with salt and black pepper, then pour over the lemon juice.
• Melt margarine in a large frying pan, add the oil, then the breadcrumbs and gently fry for 2 to 3 minutes until lightly crisp.
• Add another margarine if necessary - the breadcrumbs shouldn't burn but neither should they become too greasy. When they are golden and crisp, tip the breadcrumbs into a bowl and reserve.
• Wipe the pan clean with paper towels and return to the heat. Melt the remaining margarine and when just starting to bubble, add the scallop discs and fry for 1 to 2 minutes.
• Stir in the finely chopped garlic and parsley, then add the corals and continue cooking for another minute.
• Mix in the breadcrumbs, then quickly divide between the shells or small serving dishes.
• Serve immediately with lemon wedges.