Coquilles Saint-Jacques au beurre d'ail (Scallops with Garlic Butter) is a delicious French dish that highlights the delicate flavor of scallops paired with rich garlic butter. It's a simple yet elegant dish, perfect for a special meal. Here's how to prepare it:
Ingredients:
- 12 large sea scallops (about 1 lb/450g)
- 3 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1/4 cup (60ml) dry white wine (like Sauvignon Blanc)
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Lemon wedges (for serving)
- Optional: a pinch of cayenne pepper or paprika for a slight kick
Instructions:
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Prepare the Scallops:
- Rinse the scallops under cold water and pat them dry with paper towels. Remove the tough muscle on the side of each scallop if it hasn’t already been removed.
- Season the scallops lightly with salt and pepper on both sides.
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Sear the Scallops:
- Heat the olive oil in a large skillet over medium-high heat.
- Once the oil is hot, add the scallops in a single layer, making sure they are not touching each other. Sear the scallops for about 2 minutes on each side until they are golden brown and cooked through. They should have a nice crust on the outside but still be tender on the inside.
- Remove the scallops from the skillet and set them aside on a plate.
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Make the Garlic Butter:
- In the same skillet, reduce the heat to medium and add the butter.
- Once the butter is melted, add the minced garlic and cook for about 1 minute until fragrant, but not browned.
- Pour in the white wine and lemon juice, stirring to combine. Allow the sauce to simmer for 1-2 minutes to reduce slightly.
- Stir in the chopped parsley and, if using, a pinch of cayenne pepper or paprika for a touch of heat.
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Combine and Serve:
- Return the seared scallops to the skillet, gently tossing them in the garlic butter sauce to coat.
- Cook for an additional 1-2 minutes to warm the scallops through and infuse them with the sauce.
- Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed.
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Serve:
- Serve the Coquilles Saint-Jacques au Beurre d'Ail hot, with the garlic butter sauce spooned over the top.
- Garnish with additional parsley and lemon wedges on the side.
- This dish pairs beautifully with a light green salad, steamed vegetables, or over a bed of risotto or pasta.
Enjoy this elegant and flavorful dish with a glass of chilled white wine!
