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Le Chaudron recipe
Coquilles Saint-Jacques plancha
Seared scallops with garlic butter
⏱ 12 minServes 2Medium220 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
8sea scallops
1 tbspolive oil
1 tbspbutter
1 clovegarlic
1 tbspchopped parsley
1 tbsplemon juice
1 pinchfleur de sel and pepper
- 8 sea scallops
- 1 tbsp olive oil
- 1 tbsp butter
- 1 clove garlic
- 1 tbsp chopped parsley
- 1 tbsp lemon juice
- 1 pinch fleur de sel and pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Pat the scallops very dry on all sides.
- This is the key step: wet scallops steam instead of browning.
- Season just before cooking.
- Heat a griddle to very high (260°C / 500°F) until it just smokes.
- Add the olive oil and immediately lay the scallops on it, well spaced.
- Cook for 1 minute per side without moving them, until a golden crust forms.
- Off the heat, add the butter, grated garlic and chopped parsley.
- Serve right away on salad greens, with the melted butter, lemon juice and flaky salt.
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