Coquilles St Jacques a La Provencale – Scallops With Garlic

Coquilles St Jacques a La Provencale – Scallops With Garlic

  • Prep Time: 10 mins
  • Total Time: 22 mins
  • Servings: 6
  • About This Recipe

    “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.”


  • 12scallops
  • 2garlic cloves, smashed
  • 4ouncesbutter
  • 3tablespoonschopped parsley
  • salt and black pepper
  • 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.
  • Reviews

  • “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.”

  • “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.”

  • “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!”