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.
RECETTE
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.
Set 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!
