Coquilles St Jacques a La Provencale – Scallops With Garlic
🕒 Cook Time: 12 minutes
🕒 Prep Time: 10 minutes
🕒 Total Time: 22 minutes
Description: These Coquilles St Jacques a La Provencale are so good, I can taste them just typing it! If you love scallops and garlic, this dish is an absolute delight. Best served as a first course, starter, or appetizer with two scallops per person, though you could easily double the recipe for larger portions.
Recipe Category: Lunch/Snacks
Keywords: Canadian, European, Very Low Carbs, Spring, Summer, Winter, Christmas, Thanksgiving, < 30 Mins, Stove Top, Easy
Nutritional Information (per serving):
- Calories: 164.1
- Fat Content: 15.6g
- Saturated Fat Content: 9.7g
- Cholesterol Content: 50.5mg
- Sodium Content: 158.4mg
- Carbohydrate Content: 1.2g
- Fiber Content: 0.1g
- Sugar Content: 0g
- Protein Content: 5.3g
Servings: 6
Ingredients:
| Ingredients | Quantities |
|---|---|
| Scallops | 12 |
| Garlic cloves | 2 |
| Butter | 4 tbsp |
| Parsley | 3 sprigs |
Instructions:
-
Prepare Scallops:
- Begin by washing and drying the scallops thoroughly. Then, carefully separate the coral from the white flesh.
-
Prepare Garlic:
- Peel and smash the garlic cloves, ensuring they’re ready to infuse their flavor into the dish.
-
Cook White Flesh:
- In a saucepan, melt half of the butter over gentle heat. Add the white flesh of the scallops and cook them very gently for about 10 minutes, or until they become tender. Season with salt and pepper to taste.
-
Keep Warm:
- Once cooked, place the scallops on a paper towel and keep them warm between two plates over a pan of hot water to maintain their temperature.
-
Cook Coral:
- Pour out the butter from the pan used for cooking the white flesh. Wipe the pan clean with a paper towel. Then, add the remaining butter and the coral of the scallops. Cook the coral for just 1 minute on each side.
-
Combine Ingredients:
- Next, add the cooked white flesh back into the pan with the coral. Toss in the smashed garlic cloves and parsley. Allow the ingredients to heat through, ensuring they are mixed thoroughly.
-
Plate and Serve:
- Divide the mixture evenly between the heated scallop shells or plates. This dish is best served immediately, accompanied by a dry rosé wine to complement its flavors.
Enjoy the exquisite taste of Coquilles St Jacques a La Provencale, where the succulence of scallops meets the aromatic charm of garlic in a dish that’s sure to delight your taste buds!
