BLUE-VEINED SCALLOPS: THE BEST RECIPES ARE OFTEN THE SIMPLEST ...

Scallop is a seafood product, very delicate to pamper the palate. But what need to use many ingredients to sublimate it when the flesh itself is already a delight? To please you in all simplicity, here is my tasty (that's what my friends tell me...) recipe for scallops in parsley. Simple and greedy, just what you need at the moment.

Did you know that ? The name scallop dates back to the Middle Ages, when priests used it to pour holy water on the head of those receiving baptism. Its second name, St. James' shell or pilgrim's shell, derives from the fact that, still in the Middle Ages, pilgrims on the way to Santiago, once they reached their destination, the sanctuary of St. James, in fact, tied the concave scallop shell to the neck or stick.

RECETTE240 F 105266973 OY6xDQlwXpBiJdH8ctGp2XdGe58So3P3

Ingredients for 4 persons

12 scallops

2 tbsp. olive oil

1 bunch of fresh parsley

1 clove of garlic

salt, pepper

PREPARATION

Carefully clean the scallops and wipe them gently.

Peel the garlic clove and chop it finely.

Chop the parsley.

Pour the olive oil into a frying pan and heat over low heat. Season with salt and pepper. Fry the scallops for 2 to 3 minutes so that they are golden brown.

saint jacques 2Set aside.

In the same frying pan (where the scallops are cooked) place the garlic and parsley. Cook for 2 to 3 minutes, stirring regularly.

Put the scallops back into the pan and mix well so that they are coated with parsley. Serve hot.

MY TIP

I like to serve these scallops with grilled salsify, according to a recipe that is also very simple: 3 ingredients will suffice a little olive oil or butter, the zest of a lemon and fresh parsley and voilà!

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Béatrice - Cooking

Bonjour, my name is Béatrice. Thanks to my grandmother, I developed a love of cooking in early childhood. At her, everything smelled of apple brioche, rhubarb jam and fresh country produces. It’s not always easy to cook in Paris as the number of invitations exceeds the days of the week! So, it’s really necessary to think out the menu in order to have a successful diner at home. The wining recipe: gourmet, seasonal and dietetic dishes. And surprising presentations. No longer possible to serve the traditional Blanquette of veal to make your guests happy…

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Edizione Italiana

Edita da RIZZOLI, Sophie la Parigina è una guida di stile moderna su PARIGI. Illustrata dai disegni di Alessandra Ceriani, completata da un elenco degli indirizzi preferiti dalla parigina e arricchita di ricette gastronomiche.

 

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Published by RIZZOLI New York, Sophie the Parisian'sis a modern life style guide about PARIS. Illustrated with color drawings, complemented by a list of Parisians' favorite locations and enriched with gastronomic recipes.

 
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