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Coquilles Saint-Jacques Sautees A La Provenca

Coquilles Saint-Jacques Sautees a La Provenca recipe image
This Italian beverage features Or about 2 c. scallops. The flavors come together beautifully. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 99.9
Description
This Italian beverage features Or about 2 c. scallops. The flavors come together beautifully. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 pound Or about 2 c. scallops
Directions
  1. 1
    Cut into 1/2 inch pieces Lemon juice, salt, and Pepper 1/2 c Flour Olive oil or cooking oil A 10 inch frying pan (preferably a no-stick Pan) 2 tb Minced shallots or Scallions 1 Clove garlic, mashed 2 tb Butter 2 tb Minced fresh parsley Dry the scallops in paper towels, then
  2. 2
    place on a large sheet of waxed paper.
  3. 3
    Sprinkle with drops of lemon juice, then with salt and pepper.
  4. 4
    The moment before sauteing, dredge with flour and shake in a sieve to dislodge excess flour.
  5. 5
    Film the frying pan with a 1/16-inch layer of oil.
  6. 6
    When almost smoking, add the scallops.
  7. 7
    Toss for 4 to 5 minutes until scallops are lightly browned.
  8. 8
    toss for a moment with the shallots or scallions, and garlic; finally
  9. 9
    toss with the butter and parsley and
  10. 10
    serve .
  11. 11
    Suggested accompaniments: If the scallops are a first course, accompany with French bread.
  12. 12
    For a main course, accompany with broiled tomatoes and green beans.
  13. 13
    Notes: Sauteed scallops should be crisp light brown outside and moistly tender inside.
  14. 14
    Keys to success are: have your sauteing oil very hot before the scallops go in, and have no more than one
  15. 15
    layer of scallops in the pan.
  16. 16
    Otherwise the scallops will steam, exude moisture, and will not brown.
  17. 17
    You may find, in using frozen scallops, that they will start out nicely, then suddenly release juices in the pan; to avoid this, blanch them before cooking by dropping them in a large pan of rapidly boiling water and bringing them quickly back to the
  18. 18
    boil , then
  19. 19
    drain immediately, dry them, and proceed with the recipe

Nutrition Facts

Servings 4

Amount Per Serving
Calories 99.9kcal
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.2g1%
Cholesterol 39.7mg14%
Sodium 635.6mg27%
Total Carbohydrate 6.1g3%
Dietary Fiber 0.0g0%
Sugars 6.1g
Protein 14.8g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: about, beverage, boiling, broiling, coquilles, fish, frying, italian, provenca, saintjacques, sautees, sautéing, scallops, steaming, title
Read it online: https://www.chefs-mate.com/recipe/coquilles-saint-jacques-sautees-a-la-provenca/