Coquilles St Jacques a La Provencale - Scallops With Garlic
Recipe: #9746
May 31, 2013
Categories: Snacks, Scallops, Appetizers, French, Pacific Northwest, Pacific Rim, 5 Ingredients Or Less, Brunch, Christmas, Easter, Fathers Day, Mothers Day, New Years, Romantic Dinner, Sunday Dinner, Thanksgiving, Valentine's Day Diabetic, Heart Healthy, Low Calorie, Low Carbohydrate, Low Fat, Low Sodium, Sugar-Free, Herbs, Butter/Margarine, more
"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."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (21.8 g)
- Calories 78.9
- Total Fat - 4 g
- Saturated Fat - 2.2 g
- Cholesterol - 12.7 mg
- Sodium - 89.5 mg
- Total Carbohydrate - 9.1 g
- Dietary Fiber - 0.6 g
- Sugars - 2.2 g
- Protein - 1.7 g
- Calcium - 11.4 mg
- Iron - 0.5 mg
- Vitamin C - 2.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Wash and dry the scallops and separate the coral from the white flesh.
Step 2
Peel and smash the garlic.
Step 3
Melt half the butter in a saucepan and cook the white flesh very gently for 10 minutes, until tender.
Step 4
Season to taste.
Step 5
Place on paper towel and keep hot between two plates over a pan of hot water.
Step 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.
Step 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).
Step 8
Serve immediately with a dry rose wine.
Tips
No special items needed.
0 Reviews
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