For 4 people
For 4 people
Heat the oil and butter.
Chop the parsley and chop the shallot and brown them in the pan for 2 minutes.
Add the scallops and let them blond for 5 minutes on each side.
Remove them from the pan and put them on a dish.
Pour the white wine, lemon juice and cream into the pan.
Salt, pepper and bring to a boil, stirring.
Pour the sauce over the scallops.
Serve.
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