Coquilles St Jacques a La Provencale - Scallops With Garlic

"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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photo by Parsley photo by Parsley
photo by Parsley
photo by GaylaJ photo by GaylaJ
Ready In:
22mins
Ingredients:
5
Serves:
6
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ingredients

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directions

  • Wash and dry the scallops and separate the coral from the white flesh.
  • Peel and smash the garlic.
  • Melt half the butter in a saucepan and cook the white flesh very gently for 10 minutes, until tender.
  • Season to taste.
  • Place on paper towel and keep hot between two plates over a pan of hot water.
  • 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.
  • 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).
  • Serve immediately with a dry rose wine.

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Reviews

  1. SharonB
    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.
     
  2. GaylaJ
    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!
     
  3. SunCountry
    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.
     
  4. *Parsley*
    Just how I love sea scallops..... simply prepared with real butter and garlic. Just enough flavor to accent the sweet scallops without disguising them in a heavy sauce. My scallops were shelled raw, so I could skip the shelling part. Thanx for posting. Yum!
     
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