Margi Cintrano
Washing Up
Provencal Style Sea Scallops
For 2 people - as an Appetiser for special occasion:
10 fresh large sea scallops ( corals and shells )
2 tablespoons French Cognac
3 garlic cloves minced
1 tomato
black freshly grinded pepper
all purpose flour
Sea salt or Himalayan Rose salt
3 tblsps extra virgin olive oil ( Hojiblanca and / or Arbequina from Girona, Iberian Peninsula or La Rioja )
A pinch of Provencal Herbs ( sold in Mixture as well in the U.S.A. )
1) SCRUB THE SHELLS and wash the scallop discs and corals well
2) remove the corals from the shells and reserve on a plate
3) cut each scallop in half horizontally and dry with absorbent paper towelling
4) dust the scallops on both sides lightly in flour and the herbs
5) place the cleaned shells in a medium hot oven at 350 degrees farenheit or 180 degrees centigrade ( see number 6 )
6) heat the shells on heat proof dish or on cookie tray ( a couple of minutes in a preheated oven )
7) heat the olive oil in a sauté pan ( skillet ) and when hot, sauté garlic minced and as soon as they turn a bit golden, add the Corals and sauté for one minute. Then, the scallops one more minute per side.
8) stand back from the stove and add the Cognac ( flambée ) so that u do not get burnt; and allow to simmer 1 minute to burn the alcohol off.
9) Stir in parsely acting as a garnish on top sprinkled with green for color and a pinch of the Provencal Herb Mixture
10) serve on the warm shells with candlelight !
11) White Wine / Champagne : Albariño Santiago Ruiz 2010 or Pazo de Señorans 2010 - Galicia - Spain or Prosecco or Cava ...
*** see my photo album called Sea Scallops
Margi Cintrano
For 2 people - as an Appetiser for special occasion:
10 fresh large sea scallops ( corals and shells )
2 tablespoons French Cognac
3 garlic cloves minced
1 tomato
black freshly grinded pepper
all purpose flour
Sea salt or Himalayan Rose salt
3 tblsps extra virgin olive oil ( Hojiblanca and / or Arbequina from Girona, Iberian Peninsula or La Rioja )
A pinch of Provencal Herbs ( sold in Mixture as well in the U.S.A. )
1) SCRUB THE SHELLS and wash the scallop discs and corals well
2) remove the corals from the shells and reserve on a plate
3) cut each scallop in half horizontally and dry with absorbent paper towelling
4) dust the scallops on both sides lightly in flour and the herbs
5) place the cleaned shells in a medium hot oven at 350 degrees farenheit or 180 degrees centigrade ( see number 6 )
6) heat the shells on heat proof dish or on cookie tray ( a couple of minutes in a preheated oven )
7) heat the olive oil in a sauté pan ( skillet ) and when hot, sauté garlic minced and as soon as they turn a bit golden, add the Corals and sauté for one minute. Then, the scallops one more minute per side.
8) stand back from the stove and add the Cognac ( flambée ) so that u do not get burnt; and allow to simmer 1 minute to burn the alcohol off.
9) Stir in parsely acting as a garnish on top sprinkled with green for color and a pinch of the Provencal Herb Mixture
10) serve on the warm shells with candlelight !
11) White Wine / Champagne : Albariño Santiago Ruiz 2010 or Pazo de Señorans 2010 - Galicia - Spain or Prosecco or Cava ...
*** see my photo album called Sea Scallops
Margi Cintrano