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Coquilles St Jacques A La Provencale

  Scallops 6 Large (Or Use 8 Small Ones)
  Butter 40 Gram
  Chopped onion/Shallot 1 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Shallot 2 Tablespoon
  Dry white wine 6 Tablespoon
  Bay leaf 1⁄4
  Powdered thyme 1 Pinch

Ask the fishmonger to clean the scallops and give you the deep shells for serving them in.
Melt the butter in a saucepan and over low heat fry the onion or shallot until soft but uncoloured.
Add the garlic and cook for a moment or two.
Meanwhile, separate the orange roes and cut the scallops horizontally in half.
Toss all in seasoned flour.
Put into the pan with the onions and cook gently for 5 to 6 minutes, turning now and then to cook evenly right through.
Transfer to 4 clean and warmed deep shells.
Add the wine and herbs to the pan, stir the base of the pan to scrape up all the juices, and boil rapidly until well reduced and slightly thickened.
Discard bay leaf and spoon sauce over scallops.
If liked, pipe a border of mashed potato around each.
Serve immediately.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes

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Average: 4 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 156 Calories from Fat 76

% Daily Value*

Total Fat 9 g13.3%

Saturated Fat 5.2 g26%

Trans Fat 0 g

Cholesterol 42.5 mg14.2%

Sodium 106.2 mg4.4%

Total Carbohydrates 4 g1.4%

Dietary Fiber 0.17 g0.67%

Sugars 0.4 g

Protein 11 g22.3%

Vitamin A 7.6% Vitamin C 5.5%

Calcium 2.9% Iron 3.3%

*Based on a 2000 Calorie diet

Coquilles St Jacques A La Provencale Recipe