Coquilles St. Jacques à la Provençale

These are sooo good, I can taste them just typing it!! L ove Scallops, Love garlic!! Best for first course, a starter, or appetizer (2 Scallops/person), possibly could double recipe for larger portions.



Ingredients

 * 12 Scallops
 * 2 cloves garlic, smashed
 * 4 ounces butter
 * 3 tablespoons chopped parsley
 * salt and black pepper

Directions

 * 1) Wash and dry the Scallops and separate the coral from the white flesh.
 * 2) Peel and smash the garlic.
 * 3) Melt half the butter in a saucepan and cook the white flesh very gently for 10 minutes, until tender.
 * 4) Season to taste.
 * 5) Place on paper towel and keep hot between two plates over a pan of hot water.
 * 6) Pour out the butter from the pan, wipe it out with paper and add the remaining butter and the coral, cook for 1 minute only on each side.
 * 7) Add the white flesh and the herbs and garlic, leave over the heat just long enough to mix thoroughly and divide between the heated shells, (plates).
 * 8) Serve immediately with a dry rose wine.