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FISHERMANS PAN

Scallop dish

Thursday 30 January 2003

For 4 people

16 whole scallops
2 separate knobs of butter (50g - margarine will work as well but it’s less Norman)
1 soup spoon Olive oil.
Juice of half a lemon
Parsley
Salt
pepper

Melt a knob of butter in the oil, and while the butter is still white and creamy, cook the scallops for 2 minutes each side.Season

At the same time melt the other knob of butter in a pan or bain marie and add the lemon juice.
Pour this mixture onto the scallops and serve immediately.

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