Coquilles St Jacques a La Provencale - Scallops With Garlic

Total Time
Prep 10 mins
Cook 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.

Ingredients Nutrition


  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

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.

SharonB April 22, 2003

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!

GaylaJ September 23, 2005

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.

SunCountry May 25, 2009

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