Sauteed Scallops Montelimar(Serves 8)

• 2 lb. fresh small sea scallops
• salt and pepper
• flour (for dredging)
• 6 to 8 Tbsp. butter
• 2 Tbsp. olive oil
• 4 Tbsp. finely minced shallots
• 2 cloves garlic, peeled and finely minced
• 4 Tbsp. finely minced fresh parsley
• 1 c. clam juice or dry white wine
• 2 c. heavy cream
• 4 Tbsp. butter
• 4 Tbsp. flour
• sprigs of fresh parsley (garnish)

1. Dry the scallops thoroughly with paper towels.
2. Season with salt and pepper.
3. Dredge lightly with flour, shaking off the excess.
4. Heat the butter and oil in a large heavy skillet.
5. Add the scallops; do not crowd the pan.
6. Saute over high heat until the scallops are golden brown on all sides.
7. Remove the skillet from the heat.
8. With a spatula, remove the scallops to a side dish and reserve.
9. Add the shallots, garlic and parsley to the pan. You may need an additional tablespoon butter.
10. Return the pan to the heat and cook the mixture for 2 minutes, scraping well the bottom of the pan.
11. Add the stock; bring to a boil and reduce to 2 tablespoons.
12. Add the cream; bring to a boil and reduce by one-third.
13. Combine the 4 tablespoons butter and flour together into a paste.
14. Whisk in bits of this mixture until the sauce heavily coats a spoon.
15. Mix up more if necessary.
16. Return the scallops to the pan and cook for 2 to 3 minutes, or until heated through.
17. Taste and correct the seasoning.
18. Transfer the scallops to a serving dish.
19. Sprinkle with parsley and serve hot.

fresh small sea scallops, salt, flour, butter, olive oil, shallots, garlic, fresh parsley, clam juice, heavy cream, butter, flour, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=396854 (may not work)