Coquilles Saint-Jacques Sautees A La Provencale

So here is the third recipe from the Julia Child Cookbook.

This was a relative easy recipe and quick. Julia wrote that if you used frozen scallops, which I did, you needed to drop them into a pot of boiling water, quickly bring them back to a boil and then drain. Otherwise the scallops would thaw out in the frying pan and they would not brown.

My one complaint with this dish was the flour the scallops had been dredged in stayed on them and was too much. The next time I make this I would skip the flour entirely. Overall, they had a nice taste.


Coquilles Saint-Jacques Sautees A La Provencale

1 lb scallops cut into 1/2 inch pieces
Lemon juice, salt & pepper
About 1/2 cup flour
Olive oil
10" fry pan (preferably non-stick)
2 tblsp minced shallots or scallions (I used scallions)
1 clove garlic mashed (I used 4)
2 tblsp butter
2 tblsp minced fresh parsley

Dry scallops in paper towels, then place on a large double sheet of waxed paper. Sprinkle with lemon juice, then salt and pepper. The moment before sauteing, dredge with flour and shake in sieve to dislodge excess flour.

Film the pan with 1/16 inch layer of oil. When almost smoking, add the scallops. Toss for 4-5 minutes until scallops are lightly browned. Then toss for a moment with the shallots and garlic; finally toss with the butter and parsley.






Serves 4