Scallops tend to be less weekday night and more of a weekend evening fare but they don't have to be. Scallops with parsley and Fleur de Sel are easy to prepare, take less than five minutes and will impress your guests or family with minimal effort! Delicious and decadent!
If you are a lover of food from the sea, the scallop really should be your best friend. The biggest beef that I have with seafood, haha, is that it generally requires a good amount of work for little reward. My husband, who really doesn't eat seafood, once took me to Red Lobster. I ordered a lobster and got exactly that, a cooked lobster. However, the thing had not been precracked at all. At all. To add to that, they didn't even give me a lobster cracker. So I asked, and I swear, they brought me the smallest, thinnest, cracker I have ever seen. It's the same on my mom uses for decorative Christmas nuts.
Needless to say, I was having an impossible time getting to the actual lobster meat. I passed the plate and cracker to my husband, who is very strong and engineering minded, who then processed to have little more success than me. When the lobster shell finally cracked, it hit the ceiling lamp with such force that it just swung back and forth like we were on an actually boat, at Red Lobster.
So, a good 25 minutes after the lobster first arrived at our table, I had my first bite. And then like five bites later, the entire thing was gone. Because lobster is small and expensive. Enter the scallop.
Scallops are beautiful chunks of sea meat, waiting to be seared and enjoyed. Usually, you purchase them without any sort of shell and they are white and clean and beautiful. Little work for a huge reward!
And like other seafoods, they are tender, are like the ocean exploding on your palate and are totally enhanced by simple and delicious flavors, like parsley and French Fleur de Sel!
📖 Recipe
Scallops with Parsley and Fleur de Sel
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Total Time: 35 minutes
- Yield: Serves 8
- Category: Seafood
- Method: Cooking
- Cuisine: French
Description
Scallops tend to be less weekday night and more of a weekend evening fare but they don't have to be. Scallops are easy to prepare, take less than five minutes and will impress your guests or family with minimal effort! Delicious and decadent!
Ingredients
- 24 large scallops
- 6 tbsp. butter, divided
- 1 tbsp. olive oil, divided
- 2 tbsp. minced shallots
- 1 garlic clove, minced
- ¼ cup white wine
- ½ tsp. grated lemon zest
- ¼ cup chopped parsley
- ¼ tsp. pepper to taste
- 1 tsp. MarnaMaria Fleur de Sel
Instructions
- Line a baking sheet with paper towels. Set each scallop on the sheet, cover with another layer of paper towels and allow scallops to dry completely.
- Heat a large saucepan over medium high heat for 2 minutes.
- Add 2 tbsp. of butter and 1 tbsp. of olive oil and heat until sizzling.
- Working in batches, add 12 scallops, spacing them evenly in the pan. Cook for exactly two minutes per side and then remove from pan. Set aside in a warm oven.
- Add 2 tbsp. butter and 1 tbsp. olive oil to pan and repeat with remaining scallops.
- To make the pan sauce, lower heat to medium and add shallots and garlic and cook until fragrant, about 2 minutes, stirring frequently.
- Add white wine to deglaze and continue to cook for 2 minutes more. Next, add the lemon zest and parsley and stir.
- Finally, turn off heat and whisk in remaining 2 tbsp. of butter until the sauce is shiny.
- Spoon pan sauce over scallops and just before serving, sprinkle with Fleur de Sel.
Notes
You can also substitute MarnaMaria Fines Herbes for the parsley in this recipe.
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