Sea scallops with parsley
2 servings
45 minutes
Scallops with parsley are a refined dish of French cuisine filled with fresh sea notes and aromatic herbs. Historically in France, scallops were considered a delicacy, especially in coastal regions where they were often prepared with simple yet exquisite ingredients. The dish has a delicate and slightly sweet flavor harmoniously complemented by the freshness of parsley, the spiciness of garlic, and a light acidity from lemon juice. Sautéed scallops develop a golden crust while retaining their juiciness inside. This dish is perfect for special occasions, romantic dinners, or simply enjoying high culinary art. It pairs wonderfully with white wine and fresh baguette, allowing its elegant flavor nuances to shine.
1
Thoroughly wash the scallops and dry them with a paper towel. Finely chop the garlic and parsley.
- Sea scallops: 6 pieces
- Garlic: 1 clove
- Parsley: 150 g
2
In a separate container, mix olive oil, garlic, and parsley. Coat the scallops in the mixture and refrigerate for 30-40 minutes.
- Olive oil: 2 tablespoons
- Garlic: 1 clove
- Parsley: 150 g
- Sea scallops: 6 pieces
3
Heat the pan over high heat, reducing it slightly just before cooking the scallops. Sear the scallops for 1.5–2 minutes on each side.
4
Arrange the cooked scallops on plates, drizzle with lemon juice, and serve immediately.
- Lemon juice: 100 ml
