Coquilles St Jacques a La Provencale - Scallops With Garlic

Total Time
10 mins
12 mins

These are so good, I can taste them just typing it! Love scallops--love garlic! Best for first course, a starter, or appetizer (2 scallops/person), possibly could double recipe for larger portions.

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  1. Wash and dry the scallops and separate the coral from the white flesh.
  2. Peel and smash the garlic.
  3. Melt half the butter in a saucepan and cook the white flesh very gently for 10 minutes, until tender.
  4. Season to taste.
  5. Place on paper towel and keep hot between two plates over a pan of hot water.
  6. Pour out the butter from the pan, wipe it out with paper and add the remaining butter and the coral, cook for 1 minute only on each side.
  7. Add the white flesh and the herbs and garlic, leave over the heat just long enough to mix thoroughly and divide between the heated shells, (plates).
  8. Serve immediately with a dry rose wine.
Most Helpful

5 5

Wow! So good and so simple. I used frozen scallops without the coral and added some sauteed mushrooms. It was a great hit at a dinner party.

5 5

Very good! The coral was already removed so, of course, I skipped those steps. I added the smashed garlic when I first put the scallops in the butter, rather than at the end, as I love garlic and wanted to make sure it flavored the butter. Worked wonderfully. Thanks for sharing the recipe!

Superb! This not only tastes wonderful, but is a snap to make. I also added the garlic with the butter and the scallops. Will be adding this to my regular rotation.