A SEA LOVERS STARTER

SCALLOPS A LA PROVENCALE - serves 4 - a real taste of southern France

8oog Fresh or frozen (thawed) scallops

1 onion diced

2 cloves garlic crushed or diced

2 dessert spoons white wine

2 dessert spoons chopped parsley

75g butter

2 tblsp flour

Lettuce to decorate

Dry scallops with kitchen roll.

Melt butter over low heat in a frying pan.

Add the onion, cook until soft. Meanwhile, coat the scallops in flour.

Add the scallops, garlic, parsley and white wine to the frying pan, cook on medium heat for 10 to 15 minutes, tossing occasionally.

Serve immediately on a bed of lettuce.