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Coquilles Saint Jacques Al'ail

French.Palate's picture
Coquilles Saint Jacques Al'ail is a french fried scallops recipe. Spiced with garlic and herbed with basil and parsley, the Coquilles Saint Jacques Al'ail has a lovely aroma that is simply captivating. Served in scallop shells or warmed platters, this is always a huge success.
Ingredients
  Butter 1 Ounce (25 Gram)
  Chopped parsley 1 Tablespoon
  Dried basil 1⁄4 Teaspoon
  Garlic 3 Clove (15 gm), crushed
  Lemon juice 1 Tablespoon
  Salt To Taste
  White pepper To Taste
  Scallops 1 Pound, cut into 1 centimeter / 1/2 inch pieces (Adjust Quantity As Needed)
  Seasoned flour 2 Ounce (50 Gram)
  Shallots 3 , finely chopped
  Vegetable oil 3 Fluid Ounce (75 Milliliter)
Directions

Dry the scallops on kitchen towels and place them on a piece of greaseproof or waxed paper.
Sprinkle over the lemon juice, salt and pepper.
Set aside for 5 minutes.
Dip the scallops in the flour, shaking off any excess.
Heat the oil in a large frying pan.
Add the scallops and fry for 5 minutes, turning occasionally, or until they are lightly browned.
Stir in the shallots, garlic and basil and cook for a further 2 minutes.
Remove from the heat and stir in the butter and parsley.
Transfer to a warmed serving dish or individual scallop shells and serve at once.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Ingredient: 
Seafood

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