See Also: Roxy' s scallops Provencal(recipes)
Roxy' s Perigord sausages with sauteed potatoes(recipes)
Herbal medicine (botanical medicine, herbology, phytomedicine)(health)
Provencal braised lamb with lentils(recipes)
Provencal-Style Lamb Shanks(recipes)
Baked red bream and fennel with orange and Provencal herbs(recipes)
Medicine Lodge Memorial Hospital- Medicine Lodge(health)
Sauteed Scallops(recipes)
Scallops Tandoori(recipes)
Scallops with Vegetables(recipes)

Palm Sunday (medicine) and Roxy' s scallops Provencal (recipes)


Palm Sunday (medicine)


palm sunday


The Sunday next before Easter; so called in commemoration of our Savior's triumphal entry into Jerusalem, when the multitude strewed palm branches in the way.

Source: Websters Dictionary


Roxy' s scallops Provencal (recipes)








Serves 2



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



2 large tomatoes, cut in half1 tbsp olive oil6 scallops50g/2oz butter2 garlic cloves, roughly chopped2 tbsp fresh flatleaf parsley, choppedlemon wedges, to serve



Method



1. Preheat the oven to 220C/425F/Gas 7.2. Put the tomatoes on a Baking tray, drizzle with olive oil and roast for 20-25 minutes. 3. Meanwhile, heat a griddle pan. When hot, add the scallops and griddle until crusty and brown, turning half way through.4. Melt the butter in a small frying pan, add the garlic and fry for two minutes. Stir in the parsley.5. Serve the griddled scallops with the roasted tomatoes and lemon wedges. Pour over the garlic and parsley butter to finish.