French Coquilles Saint-Jacques, also known as scallops, is a classic French dish that combines the delicate flavors of scallops with a rich and creamy white wine sauce. This traditional recipe is the perfect choice for a special occasion or a fancy dinner party. The combination of fresh scallops, white wine, and fragrant herbs creates a dish that is both elegant and delicious.
The Ingredients You Will Need
To make this delectable French dish, you will need the following ingredients:
- 12 large scallops
- 2 tablespoons of butter
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1/4 cup of dry white wine
- 1/2 cup of heavy cream
- 1 tablespoon of fresh parsley, chopped
- Salt and pepper to taste
Step 1: Preparing the Scallops
Start by removing the tough muscle from the side of each scallop. This muscle is translucent and can be easily detached with a knife. Once removed, pat the scallops dry with a paper towel and season them with salt and pepper.
Step 2: Searing the Scallops
In a large skillet, melt the butter over medium-high heat. Add the scallops to the skillet and cook them for about 2-3 minutes on each side, until they are golden brown. Be careful not to overcrowd the skillet as this can prevent the scallops from getting a nice sear. Once cooked, remove the scallops from the skillet and set them aside.
Step 3: Making the Sauce
In the same skillet, add the chopped onion and minced garlic. Cook them over medium heat until they become translucent and fragrant. Pour in the white wine and let it simmer for a couple of minutes until it has reduced by half. Then, stir in the heavy cream and parsley. Allow the sauce to simmer for a few more minutes until it thickens slightly.
Step 4: Assembling and Serving
Return the cooked scallops to the skillet and gently coat them with the sauce. Cook for an additional 1-2 minutes, just until the scallops are heated through. Be careful not to overcook the scallops as they can become tough and rubbery. Serve the Coquilles Saint-Jacques immediately, either as an appetizer or a main course, with crusty bread or steamed rice.
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