Serve with triangles of fried
bread.
FRIED SCALLOPS À LA PROVENÇALE
Cut the white part of each
scallop into two rounds, season
with salt, pepper, and lemon juice,
dust with flour, and fry them in
butter for a few minutes, put in the
coral and a little chopped garlic
and parsley, and serve with the
butter poured over them.
MOULES MARINIÈRE
There are several versions of
moules marinière Here are three of
them.