Imagine a dish that transports you to the sun-drenched coastlines of Provence with just one bite - tender, golden-seared scallops dancing with vibrant cherry tomatoes and fragrant basil. This Coquilles Saint Jacques Sautées à la Provençale is not just a recipe; it's a culinary journey that transforms your kitchen into a Mediterranean haven. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal, this quick and elegant French classic will elevate your cooking game and tantalize your taste buds like never before!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 12 large scallops
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup cherry tomatoes, halved
- 1 tablespoon fresh basil, chopped
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Rinse the scallops under cold water and pat them dry with paper towels. This helps to ensure a good sear when cooking.
- In a medium bowl, season the scallops with salt and pepper to taste. Make sure they are evenly coated.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Allow the oil to heat until it shimmers but does not smoke.
- Once the oil is hot, carefully add the scallops to the skillet. Ensure they are not overcrowded; you may need to cook them in batches. Sear the scallops for about 2-3 minutes on one side without moving them, until they develop a golden-brown crust.
- Using tongs, gently flip the scallops and cook for an additional 2-3 minutes on the other side. The scallops should be opaque in the center and have a nice sear on both sides. Once cooked, remove them from the skillet and set aside on a plate.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes, stirring occasionally, until they start to soften and release their juices.
- Return the scallops to the skillet with the tomatoes and garlic, and gently toss to combine. Cook for an additional minute to warm the scallops through.
- Remove the skillet from heat and stir in the chopped fresh basil. Adjust seasoning with more salt and pepper if needed.
- Serve the Coquilles Saint Jacques Sautées à la Provençale immediately, garnished with extra basil if desired. Enjoy your delicious dish!
Tips
- Dryness is key: Always pat your scallops completely dry before cooking to achieve that perfect golden-brown crust.
- Don't overcrowd the pan: Cook scallops in batches if necessary to ensure proper searing and prevent steaming.
- High heat is crucial: Use a heavy-bottomed skillet and make sure it's hot before adding scallops.
- Watch the cooking time: Scallops cook quickly - 2-3 minutes per side is typically perfect to avoid rubbery texture.
- Fresh is best: Use the freshest scallops possible for the most delicate flavor and texture.
- Avoid moving scallops while searing: Let them develop a beautiful crust by leaving them undisturbed.
Nutrition Facts
Calories: 111kcal
Carbohydrates: g
Protein: 9g
Fat: g
Saturated Fat: g
Cholesterol: mg
