- Ready in: 20 Minutes
- Serves: 4
- Scallops 16- 20
- Parsely 8 Sprigs
- Butter 2 Tablespoons
- Cream - 1/2 Cup (fresh if possible)
Scallops – Coquilles St. Jacques in French – are one of the regional specialties of Normandie. Served tradtionally, the ingredients are few: scallops, butter, cream, and parsley suffice to prepare these delicious gems of the sea. Scientifically known as Pecten maximus, these bivalves are found up and down the atlantic coast of France and can live up to twenty years !
This little recipe is quick and simple and brings out the full flavor and texture of the scallops. Accompany with some fresh tagliatelle pasta or a light salad.
- Wash and slice the scallops in half if they are large.
- Heat butter until it bubbles but doesn't burn, then over medium heat sear each side of the scallops for 3 minutes or so until they are golden-brown, and then simmer for a couple more minutes until they are gently cooked through - this should be less than five minutes total.
- Add parsley, and cream. Melt cream over low heat over the scllops (avoid making it boil as it curdles).
Serve with baguette crisps or other crisp bread, freshly made tagliatelle or a simple salade and a glass of dry white wine.