Scallops Provencale - cooking recipe

Ingredients

12 oz. bay or sea scallops
1/4 c. flour
1/4 tsp. salt
1/4 c. vegetable oil
1 small clove garlic, finely chopped
2 Tbsp. margarine or butter
chopped fresh parsley
lemon wedges

Preparation

If using sea scallops, cut into 1 1/2 inch pieces, pat dry. Mix flour, salt and pepper; coat scallops with flour mixture. Heat oil in 10-inch skillet.
Cook scallops in oil 4 to 5 minutes, turning carefully until light brown.
Remove to serving plate. Cook garlic in margarine in 1-quart saucepan over low heat for about 2 minutes; stir frequently until brown.
Pour over scallops. Sprinkle with parsley.
Serve with lemon wedges.
Makes 3 servings.