Scallops Provence style

Ingredients for 4 servings:

• 20 scallops, each about 4 cm thick, shelled
• e.g. salt and pepper
• 200 g clarified butter
• 85 g breadcrumbs, fine from stale baguette
• 4 garlic cloves, finely chopped
• 5 tbsp parsley, freshly chopped flat
• Lemon(s) – wedges, for serving

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Preheat the oven to the lowest setting. Rinse the mussel meat, pat dry, season with salt and pepper, and set aside. Melt 100g butter in a pan over high heat. Then reduce the heat, add the breadcrumbs, and fry for 5-6 minutes, stirring, until golden brown and crispy. Remove from the pan and drain on kitchen paper. It’s best to keep warm in the oven. It’s best to fry the mussels in two pans so they cook at the same time. To do this, melt 50g butter in each pan over high heat. Reduce the heat, add the scallops, and fry for 2 minutes on each side. Turn the mussels over and fry for another 2-3 minutes until golden brown and cooked through. Do not overcook them, as this will lose their delicate, sweet flavor and tender texture. Divide the mussels between four warmed plates. Mix the breadcrumbs with the parsley, sprinkle over the dish and serve with some lemon wedges.