Ask your fishmonger to open and clean the scallops. Only the meat and the coral are edible. Wash quickly but carefully in cold water. Drain and salt, waiting for the cooking. Put half of the oil into a frying pan to heat. Wipe the sea scallops. Roll in flour. Shake to remove the excess flour. Brown over a moderate heat, stirring frequently. Add a little oil if necessary. Clarify the butter by melting over a low heat in a saucepen. When covered with froth, skim thorougly. Sieve into another frying pan, discarding the sediment. Decant the scallops into the butter, using a skimmer, to drain their oil. Leave to cook over a very low heat until cooked through. Salt, pepper. Before serving, add 3/4 the chopped garlic and parsley mixture, sautÄ. Pour onto the serving dish. Sprinkle with the remaining chopped garlic and parsley.
