Scallops Provencal

12 large scallops, dark beards removed
Maldon or sea salt
freshly ground black pepper
3-4 tablespoons lemon juice
100-150 g/4-5 oz polyunsaturated margarine
1 tablespoon olive oil
6 tablespoons home-made dried breadcrumbs
2-3 cloves garlic, peeled and finely chopped
4 tablespoons finely chopped parsley
lemon wedges, to serve (optional)

Separate the coral from the white flesh. Cut each scallop in half to give 2 flat discs. Scrub and

thoroughly dry the deep curved shells if you have been able to get them.

Put the discs into a shallow bowl, sprinkle them lightly with salt and black pepper, then pour over the lemon juice.

Melt 50 g/2 oz margarine in a large frying pan, add the oil, then the breadcrumbs and gently fry for 2 to 3 minutes until lightly crisp. Add another 25 g/1 oz margarine if necessary €” the bread- crumbs shouldn't burn but neither should they become too greasy. 1,11/hen they are golden and crisp, tip the breadcrumbs into a bowl and reserve.

Wipe the pan clean with paper towels and return to the heat. Melt the remaining 50 g/2 oz margarine and when just starting to bubble, add the scallop discs and fry for Ito 2 minutes. Stir in the finely chopped garlic and parsley, then add the corals and continue cooking for another minute. Mix in the breadcrumbs, then quickly divide between the shells or small serving dishes and serve immediately with lemon wedges, if wished.

SERVES 4 to 6