Coquilles Saint-Jacques à la Provençale from Mediterranean Seafood by Alan Davidson
‘The scallops which come from the Mediterranean are very much smaller than those from the Atlantic, but this method of cooking them can be applied just as well to the large variety. Slice the...
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Cooking tools:
- Chef's knife
- Cutting board
Ingredients
- salt
- pepper
- lemon juice
- flour
- butter
- olive oil
- garlic
- parsley
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