Coquilles St. Jacques à la Provençale

Coquilles St. Jacques à la Provençale Recipe - Delicious French Scallops Dish

Region / culture: France | Preparation time: 15 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Coquilles St. Jacques à la Provençale is a classic French dish featuring tender scallops cooked in a flavorful butter and herb sauce. This dish is perfect for a special occasion or a romantic dinner at home.

History

Coquilles St. Jacques à la Provençale originated in France and is named after the scallop shells (coquilles) used to serve the dish. The Provençale style refers to the use of garlic, herbs, and butter commonly found in the Provence region of France.

Ingredients

12 scallops
2 cloves of garlic, smashed
4 oz (113 g) of butter
3 tbsp of chopped parsley
salt and black pepper

How to prepare

Wash and dry the scallops and separate the coral from the white flesh.
Peel and smash the garlic.
Melt half of the butter in a saucepan and gently cook the white flesh for 10 minutes until tender.
Season to taste.
Place the cooked scallops on a paper towel and keep them hot between two plates over a pan of hot water.
Pour out the butter from the pan, wipe it with a paper towel, and add the remaining butter and the coral. Cook for 1 minute on each side.
Add the white flesh, herbs, and garlic. Heat briefly to mix thoroughly and divide the mixture between the heated shells or plates.
Serve immediately with a dry rosé wine.

Variations

Add a splash of white wine or lemon juice to the sauce for a tangy twist.
Top the dish with breadcrumbs and broil for a crispy finish.

Cooking Tips & Tricks

Make sure to wash and dry the scallops thoroughly before cooking to remove any grit or sand.

- Cooking the scallops gently and not overcooking them will ensure they stay tender and flavorful.

- Serving the dish in scallop shells adds an elegant touch to the presentation.

Serving Suggestions

Serve Coquilles St. Jacques à la Provençale with a side of crusty bread or over a bed of pasta for a complete meal.

Cooking Techniques

Cooking the scallops gently and not overcooking them will ensure they stay tender and flavorful.

Ingredient Substitutions

You can use shrimp or lobster in place of scallops for a different twist on this dish.

Make Ahead Tips

You can prepare the scallops and sauce ahead of time and assemble and bake just before serving.

Presentation Ideas

Serve the Coquilles St. Jacques à la Provençale in scallop shells for an elegant presentation.

Pairing Recommendations

Pair this dish with a crisp white wine or a light rosé to complement the flavors of the scallops.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan over low heat.

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

2g per serving

Fats

25g per serving

Proteins

15g per serving

Vitamins and minerals

This dish is a good source of Vitamin B12, Vitamin D, and Selenium.

Alergens

This recipe contains shellfish (scallops) and dairy (butter).

Summary

Coquilles St. Jacques à la Provençale is a rich and decadent dish that is high in fats and proteins, making it a satisfying meal.

Summary

How did I get this recipe?

I vividly remember the moment I discovered this recipe for Coquilles St. Jacques à la Provençale. It was a warm summer day in the south of France, and I was visiting a quaint little seaside village with my dear friend Marie. We stumbled upon a charming bistro tucked away on a cobblestone street, and the aroma of garlic and herbs wafting through the air drew us in like bees to honey.

As we settled in at a cozy table by the window, I noticed a group of locals conversing animatedly over plates of steaming scallops nestled in a rich, fragrant sauce. Intrigued, I asked our server what they were eating, and he replied with a smile, "Coquilles St. Jacques à la Provençale - a specialty of the house."

I had never tasted anything like it before - the perfectly seared scallops bathed in a velvety sauce infused with tomatoes, garlic, and fresh herbs. Each bite was a symphony of flavors, a taste of the sun-kissed Mediterranean coast. I knew right then and there that I had to learn how to make this exquisite dish myself.

After our meal, I approached the chef and asked him if he would be willing to share his recipe with me. To my surprise and delight, he agreed, and we spent the afternoon in his bustling kitchen, chopping, stirring, and tasting our way through the steps of creating the perfect Coquilles St. Jacques à la Provençale.

I learned that the secret to this dish lies in the quality of the ingredients - fresh, plump scallops, ripe tomatoes bursting with flavor, fragrant herbs picked straight from the garden. The chef showed me how to sear the scallops to a golden brown, then simmer them gently in a sauce made from tomatoes, garlic, white wine, and a touch of cream. The result was a dish that was simple yet elegant, comforting yet refined.

As I savored my first homemade Coquilles St. Jacques à la Provençale, I felt a sense of pride and accomplishment wash over me. I had unlocked the magic of this exquisite recipe, and I couldn't wait to share it with my family and friends back home.

Over the years, I have made this dish countless times, each time adding my own little twist or variation. Sometimes I'll add a splash of Pernod for a hint of anise, or sprinkle some breadcrumbs on top for a bit of crunch. No matter how I choose to prepare it, the flavors of the south of France always shine through, transporting me back to that sunny afternoon in the seaside village where it all began.

I have shared this recipe with my children and grandchildren, passing down the tradition of Coquilles St. Jacques à la Provençale from generation to generation. It has become a beloved favorite in our family, a dish that never fails to evoke memories of lazy summer days and laughter-filled meals shared with loved ones.

As I sit here now, reminiscing about that fateful day in the south of France, I am filled with gratitude for the culinary journey that has brought me here. The joy of discovering new flavors, the satisfaction of mastering a challenging recipe, the pleasure of sharing a delicious meal with those I hold dear - these are the things that make life truly sweet.

And so, I will continue to cook and create, to seek out new recipes and culinary adventures, always with a heart full of love and a kitchen full of delicious aromas. For me, food is not just sustenance - it is a story, a memory, a celebration of life's rich tapestry. And I am grateful for every bite.