Scallops à la Bretonne (Scallops with cream sauce)

Serves 4

12	large sea scallops
	Salt and pepper, to taste
3	tablespoons flour
5	tablespoons unsalted butter
2	tablespoons fresh lemon juice
4	ounces ( 1/2 cup) creme fraiche
1	tablespoon chopped fresh parsley

1. Rinse the scallops and pat them dry. Sprinkle them with salt and pepper. Place the flour on a large plate. Roll the scallops around in the flour. Shake off the scallops.

2. In a large , heavy skillet, melt 3 tablespoons of the butter over medium-high heat. Set the scallops in the pan without crowding, and cook about 2 minutes on each side or until they are golden brown and just cooked through. Transfer the scallops to a warm serving dish. Tent with foil to keep warm.

3. Add the lemon juice to the skillet and scrape the pan to release all the brown bits. Stir in the remaining 2 tablespoons of butter. Whisk in the creme fraiche and taste for seasoning. Add more salt and pepper, if you like. Spoon the sauce over the scallops and sprinkle with parsley. Adapted from Catherine Masson