Coquilles St Jacques a La Provencale Scallops with Garlic
Savor the elegance of French cuisine with Coquilles St Jacques à la Provençale, a stunning dish of tender seared scallops bathed in a rich garlic-infused wine sauce. This classic Provençal recipe highlights Mediterranean flavors with fresh tomatoes, parsley, thyme, and shallots, creating a vibrant and aromatic base for the scallops. Each portion is finished with a golden breadcrumb topping, crisped to perfection under the broiler, giving it a delightful crunch that contrasts beautifully with the succulent seafood. Perfect for a special dinner or to impress guests, this gourmet dish comes together in just 35 minutes and is served individually in ramekins with a bright squeeze of lemon. Whether you’re a seafood lover or a French food enthusiast, this recipe delivers a luxurious dining experience with minimal effort.
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Ingredients
- 12 pieces Large sea scallops
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic, finely minced
- 1 small Shallot, finely minced
- 1 cup Dry white wine
- 1 medium Tomato, finely chopped
- 2 tablespoons Fresh parsley, finely chopped
- 1 teaspoon Fresh thyme, finely chopped
- 1 cup Breadcrumbs
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 4 pieces Lemon wedges (for serving)
Directions
Step 1
Pat the scallops dry with paper towels and season them on both sides with salt and black pepper.
Step 2
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the scallops and sear them for about 2 minutes per side, or until they are golden-brown and just cooked through. Remove them from the skillet and set aside on a plate.
Step 3
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil and the butter. Once the butter has melted, add the minced garlic and shallot. Sauté for 2-3 minutes until fragrant and translucent.
Step 4
Deglaze the skillet by adding the white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine reduce by half, about 3-4 minutes.
Step 5
Stir in the chopped tomato, fresh parsley, and thyme. Cook the mixture for another 2 minutes to allow the flavors to meld.
Step 6
Return the scallops to the skillet and gently toss them in the sauce to coat. Allow them to warm through for about 1-2 minutes.
Step 7
Preheat your oven's broiler. Divide the scallops and sauce evenly among 4 oven-safe ramekins or small gratin dishes.
Step 8
Top each dish with breadcrumbs and lightly drizzle with olive oil. Place the ramekins under the broiler for 3-4 minutes, or until the breadcrumbs are golden and crispy.
Step 9
Carefully remove the ramekins from the broiler and let them cool for 2 minutes. Garnish with additional parsley if desired and serve with lemon wedges on the side.
Nutrition Facts
| Serving size | (995.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1656.9 |
| Total Fat 75.2g | 0% |
| Saturated Fat 22.2g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 209.6mg | 0% |
| Sodium 5306.6mg | 0% |
| Total Carbohydrate 126.3g | 0% |
| Dietary Fiber 9.0g | 0% |
| Total Sugars 16.6g | |
| Protein 92.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 178.6mg | 0% |
| Iron 8.7mg | 0% |
| Potassium 1937.1mg | 0% |
Source of Calories