Scallops Provencale - cooking recipe

Ingredients

1 1/2 lb. scallops
1 finely chopped garlic clove
flour for dredging
salt
1/2 c. chopped parsley
6 Tbsp. butter
2 Tbsp. olive oil
freshly ground black pepper
lemon wedges

Preparation

Wash and dry the scallops and roll them in flour.
Heat the oil and butter together.
Add the scallops and cook them very quickly, tossing them lightly in hot fat so they brown delicately on all sides.
While they are cooking, add the chopped garlic and mix it in well.
Add salt and pepper to taste and just before removing the pan from the heat, add the parsley and toss until the scallops are covered with parsley.
Serve with lemon wedges.
Yields 4 servings.