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10 mins
Scallops with Garlic and Parsley Recipe

Scallops with Garlic and Parsley

Rating 4-5 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Entertaining

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Scallops with Garlic and Parsley are called "Coquilles St. Jacques à la Provençal" in France, which strikes me as a much more romantic name for a beautiful, tender shellfish. This recipe is supremely simple with just a hint of garlic in the background, so that the taste and flavour of the scallop is not compromised.

      Preparation Time: 5 Minutes

      Cooking Time: 5 Minutes

Ingredients for Scallops with Garlic and Parsley

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
3 oz
3 cloves
16 - 20
fresh scallops
2 tablespoons
chopped parsley
salt and pepper


How to Cook Scallops with Garlic and Parsley

  1. To prepare the scallops for cooking, pat them dry and cut off the small side muscle, if present (normally it's removed by the fishmonger). Don't confuse this side muscle with the pink coral. The coral should be retained. This recipe is suitable for (1" - 1½") sea scallops rather than the small (½") bay scallops (queenies).
  2. Melt the butter in a frying pan (skillet). Peel the garlic, slice in two lengthways and remove the white stem ("germ") from the centre then add the garlic to the pan and fry until browned. Discard the garlic but retain the butter.
  3. Add the scallops to the pan and cook for 1 - 1½ minutes on each side over a medium-high heat. Sprinkle with parsley and salt and freshly ground pepper to taste. Pile into warmed individual serving dishes and serve with hot crusty French bread as a starter or with wild rice as a main course.

Do NOT overcook the scallops; 1 - 1½ minutes on each side is plenty (I never go more than 1 minute). If ever you've eaten scallops that have been cooked for about five minutes (as some so-called chefs do), you'll understand the difference. Scallops should be cooked quickly and one minute on each side retains all the natural juices and flavour and keeps the scallops tender and moist.
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Reviews of Scallops with Garlic and Parsley

Rating 5 out of 5 - Many cooks will make this recipe again August 25 2014
This is the perfect beach vacation recipe: quick, easy & delicious. We had all ingredients on hand and local scallops which were very big. Scallops were done in 2 mins per side, not overdone. Served with new potatoes and a green veggie. Clean-up was a snap too.
(4 reviews)
Rating 4 out of 5 - Many cooks will make this recipe again September 12 2013
So simple. So quick. So tasty. Great with hot baguette for a quick lunch. A keeper for sure.
(1 review)

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