SEA SCALLOPS PROVENCALE ... SERVES 2 AS A STARTER OR MEZE ... 8 large sea scallops ( fresh ) from your fish monger with corals in their shells ( & shells ) sea salt and freshly ground black pepper plain flour 3 tblsp extra virgin olive oil 3 garlic cloves finely minced 2 tblsp Cognac ( French Appellation ) finely chopped fresh parsley Wash the scallops well and scrub the shells thoroughly. Remove the corals and set aside. Slice each scallop in half horizontally and then pat dry with kitchen absorbent paper. Season a little well and lightly dust over the white of the scallops on both sides. Place the cleaned shells in a medium oven of 180 degrees centig or 350 degrees farenheit gas 4 heat ... Heat the oil in a sauté pan over a high flame. When the oil is hot, add the garlic and as soon as it begins to sizzle, add the whites of the scallops. Cook for 1 minute, then add the corals and turn over the white scallops and cook 1 minute longer. Stand back and pour in Cognac ( tie hair in ponytail or wear a baseball cap ) and allow to sizzle 1 minute to burn off the Cognac... Then remove from the hear and stir in fresh parsley. Spoon the scallps into the warmed shells ( from the oven ) and serve with a wonderful Champagne, Prosecco or Cava of choice. This is a gorgeous starter or appetiser for New Years Eve ... or for the Three Wise Men on January 6th or Christmas Eve or Day. Margcata.