Coquilles Saint-Jacques a L’Ail (Scallops with Garlic and Basil)

Chris Eberhart CookingBy Chris Eberhart

Okay, so I didn’t hunt the scallops. I didn’t even gather them. In fact, a friend of mine had some scallops and asked me if I knew of a good recipe. Never one to turn down anything seafood, and quite fond of scallops, of course I found a recipe, post haste. As the title implies this one is French. Having traveled around big parts of France I can tell you as far as cooking is concerned that place is wonderful. This recipe is close to something I had along the cost in Brittany, minus the artichokes. Though I’m sure artichokes would work here too.

Ingredients:  About a pound of scallops (you can never have too many), lemon juice, salt, pepper, vegetable oil, 2 shallots finely chopped, 2 garlic cloves crushed, tablespoon of chopped fresh basil, 2 tablespoons of fresh chopped parsley, 2 table spoons of butter.

1. Dry the scallops and place them on a plate.  Sprinkle them lightly with lemon juice, salt, and pepper.

2. Heat the oil in a large pan. Add the scallops and fry for about five minutes, turning them occasionally, until they are lightly browned.

3. Stir in the garlic, shallots, and basil. Cook for another couple of minutes.

4. Add the butter and parsley and cook for another minute or two.

Serve immediately on warmed plates or bowls with baguette or French bread. The butter, basil, garlic, shallot sauce is great for dipping. Enjoy!


One Response to Coquilles Saint-Jacques a L’Ail (Scallops with Garlic and Basil)

  • Peter @ PheasantHuntingInfo
    August 16, 2013

    This sounds like a tasty recipe. Scallops are not my cup of tea, but I enjoy eating seafood every once in a while. Can’t to see another catch of yours cooked in the most delicious way!

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