22 Jun2016 Emilie Malik 0Main Course Recipes Scallops a la provencaleServes 2 8 scallops 1tbsp gluten free flour 1 shallot, finely diced 2 garlic gloves, finely diced Parsley Himalayan salt pepper coconut oil Rinse the scallops and pat them dry with kitchen paper, coat them with flour. Heat the oil, fry the shallot and garlic add the scallops and cook about 5 minutes until browned and opaque, turning once. Sprinkle with parsley, salt and pepper. At the end of the cooking you can add 1 tbsp. of organic, full fat crème fraiche as an extra ! This is my mum’s recipe, my favourite dish ! it is delicious served with rice, vegetables in julienne or with mushrooms.