Coquilles Saint-Jacques, or Scallops in Garlic Butter and Cream, is an elegant French dish celebrated for its rich and sophisticated flavors. The tender, sweet scallops are seared to perfection and then bathed in a luscious sauce of garlic butter and cream. This dish is often served as a luxurious appetizer or a stunning main course, accompanied by crusty bread or a light salad. The buttery richness of the sauce, combined with the delicate texture of the scallops, creates a flavor profile that is both indulgent and balanced. Whether you’re preparing a romantic dinner or a festive meal, Coquilles Saint-Jacques is a timeless classic that never fails to impress.
2. Ingredients
- 1 lb (450g) large sea scallops
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/2 cup (120ml) dry white wine
- 1 cup (240ml) heavy cream
- 2 tablespoons chopped parsley
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Lemon wedges (for garnish)
3. Directions
- Prepare the scallops: Pat the scallops dry with paper towels and season both sides with salt and black pepper.
- Sear the scallops: Heat olive oil in a large skillet over medium-high heat. Add scallops and sear for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.
- Make the sauce: Lower the heat and melt the butter in the same skillet. Add minced garlic and sauté until fragrant, about 1 minute.
- Deglaze the skillet: Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it reduce by half.
- Add cream: Stir in the heavy cream and simmer until the sauce thickens slightly, about 5 minutes.
- Combine: Return the scallops to the skillet and spoon the sauce over them. Cook for another 2-3 minutes to warm through.
- Garnish: Sprinkle with chopped parsley and serve with lemon wedges on the side.
4. How to Prepare
Begin by selecting fresh, high-quality sea scallops for the best flavor and texture. Drying the scallops thoroughly before cooking ensures a perfect golden sear. The key to the sauce lies in balancing the richness of the cream with the bright acidity of the white wine. Cook the sauce over gentle heat to avoid curdling and to allow the flavors to meld beautifully. Serve immediately to enjoy the dish at its freshest and most flavorful.
5. Preparation Time
- Preparation time: 10 minutes
- Cooking time: 15 minutes
- Total time: 25 minutes
6. Servings
This recipe serves 4 as an appetizer or 2 as a main course.
7. FAQs
Q1. Can I use bay scallops instead of sea scallops?
Yes, but reduce the cooking time as bay scallops are smaller and cook faster.
Q2. What can I substitute for white wine?
Use chicken stock with a squeeze of lemon juice for a similar depth of flavor.
Q3. Can I make this dish in advance?
It’s best served fresh, but you can prepare the sauce ahead and reheat gently before adding the scallops.
Q4. What pairs well with Coquilles Saint-Jacques?
Serve with crusty bread, a light salad, or creamy mashed potatoes for a complete meal.
Q5. How do I avoid overcooking scallops?
Sear them quickly over high heat, 2-3 minutes per side, to achieve a golden crust while keeping the center tender.
8. Conclusion
Coquilles Saint-Jacques with Garlic Butter and Cream is a celebration of French culinary elegance. The combination of perfectly seared scallops and a velvety garlic-infused sauce creates a dish that’s indulgent yet approachable. Its quick preparation makes it ideal for both weeknight meals and special occasions. Pair it with your favorite wine and enjoy a taste of classic French cuisine in the comfort of your home. Whether you’re treating yourself or hosting guests, this dish promises to deliver flavor, style, and satisfaction. Bon appétit!