Scallops With Herbs

Preparation:

Preparation: Flour the escalopes and brown them evenly in a pan with a knob of butter. Remove them from the pan and keep them warm. Put the cooking liquid from the scallops back on the heat, add the wine, the juice of half a lemon, the chopped herbs and the meat extract, salt and pepper. Reduce the sauce to a high flame for a few moments, remove from the heat and add a knob of butter. Serve the escalopes drizzled with the herb sauce.