Recipe Archives->Shellfish->Scallops Provencale

Scallops Provencale over Spaghettini
(4 to 6 servings)

1 pound bay scallops
2 Tablespoons flour
1 pound spaghettini
2/3 cup olive oil
3 or 4 cloves garlic, finely chopped
1/2 cup finely chopped parsley
Lots of freshly ground black pepper
2 Tablespoons Cognac

Bring the pasta water to a boil.

Toss the scallops in the flour so that they are lightly coated.
Drop the pasta into a pot to cook.  Quickly heat the oil in a
non-stick skillet, and when it is hot, throw in the scallops and
toss like mad.  Shake and stir the pan for not more than 2 minutes.

Off heat add the garlic, parsley, and pepper to the scallops and
toss for another minute.  Pour in the Cognac and cook for another
half minute.

Drain the pasta and pour the sauce over it.

Printable version: scallops-provencale.txt.