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Scallops Provencial
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1 1/2 lbs. scallops
1/2 c. flour
2 tbsp. oil
4 tbsp. margarine
1 clove garlic, peeled and finely
minced
2 tbsp. fresh lemon juice
1/2 c. parsley, finely minced
Salt and pepper, to taste
4 slices crisp toast
Wash and dry the scallops. Roll in flour. Heat oil with margarine and garlic over medium heat. Add scallops. Stir-fry until firm, white and flecked with brown. Add lemon juice and parsley. Season with salt and pepper. Stir to blend and serve at once over crisp toast or serve with cooked rice. Serves 4.
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