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Sea Scallops sautéed with garlic and herbs

From: Chef Notes-Celebrity Chefs
Recipe by Julia Child
Serves 6

Ingredients:
1 ½ lbs sea scallops
2-3 tbsp clarified butter or olive oil
1 large clove of garlic, minced
1 ½ tbsp minced shallots
2 tbsp fresh minced parsley
Salt and pepper
Flour for dredging

Preparation:
Cut the scallops into thirds or quarters.

Season with salt and pepper, and dredge in flour just before cooking.

Heat clarified butter or oil in a large, non-stick frying pan. When butter or oil is very hot, but not smoking, Place scallops into the pan and toss every few seconds by swirling the handle of the pan.

As scallops rapidly begin to brown, add garlic, shallots and parsley.

Scallops are done when they are just springy to the touch.

Serve at once.