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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Recipe Information
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)
Instructions
Pat the scallops dry with paper towels and season them on both sides with salt and black pepper.
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.
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.
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.
Stir in the chopped tomato, fresh parsley, and thyme. Cook the mixture for another 2 minutes to allow the flavors to meld.
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.
Preheat your oven's broiler. Divide the scallops and sauce evenly among 4 oven-safe ramekins or small gratin dishes.
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.
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
Calories |
1657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.2 g | 96% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 5307 mg | 231% | |
| Total Carbohydrate | 126.3 g | 46% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 16.6 g | ||
| Protein | 92.4 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1937 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
