Coquilles St Jacques a La Provencale - Scallops With Garlic

Step 1: Wash and dry the scallops and separate the coral from the white flesh.

Step 2: Peel and smash the garlic.

Step 3: Melt half the butter in a saucepan and cook the white flesh very gently for 10 minutes, until tender.

Step 4: Season to taste.

Step 5: Place on paper towel and keep hot between two plates over a pan of hot water.

Step 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.

Step 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).

Step 8: Serve immediately with a dry rose wine.