Scallops in Parsley Sauce

  • 10 scallops
  • 2 tbs. lemon juice
  • 2 tbs. oil
  • 1/2 tsp. mustard
  • 2 tbs. white wine vinegar
  • 5 tbs. olive oil
  • 1/2 tsp. sugar
  • 1 bunch parsley
  • salt and freshly ground black pepper



Sprinkle scallops with lemon juice and season lightly with salt and pepper.  Wash and dry parsley and finely chop the leaves.  Reserve a few sprigs for garnish.  Mix mustard, vinegar, sugar, salt and pepper to taste, stir in olive oil, check the seasoning and ad the parsley.

Heat 2 tbs. of oil in a pan and fry scallops for 1-2 minutes per side.  In a bowl, toss scallops until coated with parsley sauce.  Serve with a sprig of parsley to garnish.