Coquilles Saint-Jacques au Sud (Scallops with garlic butter)

 

                This treatment of scallops with garlic butter comes originally from the south of France. Coquilles Saint-Jacques are often served in their shells. Warm the shells in the oven if you wish to serve them this way. It is a good idea to fasten the shells to the serving plate with a good dab of mashed potato. It makes it much easier for the dinner.

Serves 4

• 24 scallops with coral attached
• 2 ml salt
• 2 ml ground black pepper
• 30-40 ml all-purpose flour
• 30 gr butter
• 45 ml olive oil
• 4 lemon wedges
• 30 ml finely chopped parsley

Garlic butter

• 125 gr butter
• 1 garlic clove, finely chopped

1. Rinse the scallops, then pat dry with paper towels ; season lightly with the salt and pepper.
2. Toss the scallops in the flour ; they need a very light coating.
3. Melt the butter with the oil in a medium pan over medium heat.
4. Sauté the scallops in two batches, shaking the pan and stirring the scallops until they are golden ; remove with a slotted spoon and keep warm on a lightly heated dish.
5. To make the garlic butter, heat the butter in a small saucepan, pour off the clear oil and discard the residue left behind.
6. Heat the clarified butter in a small pan until it sizzles but does not brown ; add the garlic and cook over medium heat for one minute, stirring constantly.
7. Pour over the scallops, sprinkle over the chopped parsley and serve with the lemon wedges.

A Chablis of good quality would be delicious and Muscadet-sur-lie is another delightful shellfish wine.

BON APPÉTIT