In France, scallops are fished in the “English” channel from October through May. It is considered an absolute delicacy and is often part of Christmas or New Year’s dinner menus. I prepare them in many different ways, but my favorite way to eat them is either with a persillade or in a warm mixed greens salad with raspberry and olive oil vinaigrette. Most people here eat the whole scallop WITH the red part (the gonads of the mollusk – yummmm!). We call it coral “corail” because it’s vibrant red color and silky texture when raw make it look like red coral (Corallium rubrum). It has a very delicate nutty (no pun intended) flavor that I love…
The secret with scallops (or any seafood for that matter), is to cook them as briefly as possible. I like to sear them in canola oil (which I can heat up higher than butter) so the outside turns to a nice golden brown while the inside remains barely cooked. The color of the center should be (in my humble opinion) between translucent and white.
Steps:
- Make sure you get the freshest mollusks possible
- Clean them thoroughly with water and a bit of white vinegar
- Sear the muscles in canola oil on medium to high heat. As previously stated, you want the outside to be crispy and golden brown, but the inside barely cooked
- Add some butter as well as thinly chopped garlic and parsley (persillade) + lemon zest and a squeeze of lemon juice
- Serve right away with white rice and fresh baguette
Note: the quantity of butter is really up to you
Note: the proportions for my persillade are 2 to 3 large cloves of garlic for a big bunch of parsley (flat parsley has more taste)
Note: for 10 large scallops, I squeeze half a large lemon
MY FRENCH HEAVEN 
I dream about seafood while enjoying something very different: a good glass of Chianti, fava beans and Pecorino romano….You are absolutey right about the cooking method…but regarding the oysters for example I just love them RAW…..:)
SUCH AN INSPIRING POST!
Thank you my darling. Chianti sure sounds good right about now 😉
You make it sound and look luscious but alas I don’t like any seafood. My loss I believe.
That’s fine! I’ll BBQ meat on the vines for you when you are here. You will die!
Oh my god that sounds devine!
I know you don’t like fish though… 😉
Very nice pictures, feels like holiday .-))
Thank you Bettina!
Hi, Stéphane, those coquilles st. jacques sure look very fresh!
I love to eat them and have never tried them with persillade yet, although I did post about a pasta dish recently that uses scallops, parsley and garlic.
I like to fry them in clarified butter, as that splashes less than oil.
Beautiful pictures of the French coastline!
We’ll make some when you come visit! It’s very seasonal though…
The pictures are beautiful and the scallops look mouth watering!
Thank you Brigitte!
I often eat scallops in a restaurant, but have never tried cooking them at home. Your recipe sounds really straightforward and easy. Thank you so much. 🙂 Love your lighthouse photo.
As long as they are fresh and that you don’t cook them too long, you can’t go wrong 🙂
Stephane, I always love your cooking style. This is such an elegant yet simple dish. Very lovely and great photos, too.
I’m all for simple, especially when it comes to seafood 😉
Amazing photos!
I love scallops and this looks fabulous. 🙂
Yummy.
Gosh, I haven’t had scallops in years. They used to be very popular with ‘takeaway’ fish & chips when I was a child (50 years ago).
Fantastic photos of the coast too. Love the light and sea spray you’ve captured in the last photo.
Thanks Vicki! Fresh scallops are such a treat. I do realize how lucky we are… 🙂
Oh and what I wouldn’t give for great fish and chips with bearnaise sauce… See, I guess every one of us has their own great foods that the other one can’t get 😉
After trying your persillade prawns on New Year’s Eve, I can just imagine how beautiful this is with scallops! Gorgeous photos Stephane!
Thanks! I think the sauce tastes even better with scallops 🙂
So, if we visit in April can we add scallops to the menu! I adore scallops prepared simply, just as you made them. Yum!
Of course! We are allowed to fish them from October through May…
So right about the cooking of scallops. Your reference to the English Channel reminds me of the tale of the englishman who, on hearing of a threat of a heavy fog in the Channel, remarked “The continent will be cut off.”
VERY funny! 🙂
This is so funny! I just made this same recipe tonight for dinner!! Thank you for explaining the “whole” scallop – we were discussing that tonight as we ate, my “American” children had never seen the red part and had no idea what it was and if they could really eat it..lol! My oldest daughter laughed and said – Mom, you know that the French eat every part of everything! Delicious recipe and thanks for the explanation.
I am so glad you are taking advantage of such a seasonal produce. Fresh scallops are always such a treat…
I see too that the kids are starting to understand the French quite well 😉
Gorgeous! Love the photos and the recipes.
😉
Nice format 😛
Thanks! Just changed it. Glad you like it!!
Lucky you to live where those culinary gems come out of the ocean & right into your frying pan! Scallops are one of my if not my favorite seafood….. yummy! PS: Did you take the seaside pictures these days?
No, the seaside pictures were taken in February last year. Everything else was shot just yesterday…
Those are lovely, Stephane! And, as always, so is the photography!
Thank you my darling!