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–+ servings

Coquilles Saint Jacques Poêlées

The aristocrat of French shellfish — hand-dived scallops seared in a blistering hot pan until caramel-golden on each side, finished with a Normandy butter sauce.
Print Recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main Course
Cuisine: French
Servings: 4 servings
Calories: 320kcal

Ingredients

  • 16 large king scallops roe removed, patted bone-dry
  • 2 tbsp clarified butter or neutral oil
  • Salt and white pepper
  • 3 tbsp unsalted butter Calvados butter
  • 2 shallots finely diced Calvados butter
  • 50 ml dry cider or white wine Calvados butter
  • 1 tbsp Calvados (optional) Calvados butter
  • 100 ml heavy cream Calvados butter
  • fresh thyme Calvados butter
  • Micro herbs and lemon to garnish

Instructions

  • Make Calvados butter: sweat shallots in 1 tbsp butter 5 minutes. Add cider, reduce by half. Add Calvados and flame. Add cream and thyme. Simmer until coating consistency. Swirl in remaining butter. Season. Keep warm.
  • Heat a heavy-based pan over very high heat until smoking.
  • Pat scallops completely dry. Season just before cooking.
  • Add clarified butter to the hot pan. Immediately add scallops.
  • Sear 90 seconds without moving — a golden crust must form. Flip.
  • Cook 60–90 seconds more. Remove immediately — they should spring back slightly when pressed.
  • Arrange on warm plates, pour Calvados butter around. Garnish with micro herbs and lemon.

Nutrition

Serving: 1serving | Calories: 320kcal | Protein: 28g | Fat: 18g
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