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Le Chaudron recipe
Noix de Saint-Jacques snackées
Seared scallops
⏱ 20 minServes 4Medium220 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
16sea scallops
60 g (2 oz)butter
2 clovesgarlic, chopped
1bunch flat-leaf parsley, chopped
1lemon, juiced
1 teaspoonfleur de sel (flaky sea salt)
- 16 sea scallops
- 60 g (2 oz) butter
- 2 cloves garlic, chopped
- 1 bunch flat-leaf parsley, chopped
- 1 lemon, juiced
- 1 teaspoon fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. 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 dry.
- Heat the butter until foaming and add the scallops, not crowded.
- Sear for 1½ minutes per side until golden.
- Keep them just translucent in the center.
- Add the garlic and parsley at the end, then a squeeze of lemon.
- Spoon over the butter and serve sprinkled with flaky salt.
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