Noix de Saint-Jacques Recipe – French Special
The Noix de Saint-Jacques recipe showcases the very best in French seafood cooking: large sea scallops seared to a golden crust, infused with subtle garlic, and finished with fresh parsley and lemon. Tender yet satisfying, each scallop offers sweet, delicate flavor that pairs beautifully with light sauces or vegetable purée. Whether served as an appetizer or a refined main course, this dish comes together in just minutes and elevates any meal with elegant simplicity.
- Prep Time10 min
- Cook Time7 min
- Total Time17 min
Noix de Saint-Jacques Recipe Ingredients:
- 12 large sea scallops
- 2 tablespoons olive oil or butter
- Salt and pepper to taste
- 1 garlic clove, minced (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Prepare the Scallops:
Pat the scallops dry with paper towels to remove excess moisture.
Season with salt and pepper.
Sear the Scallops:
Heat olive oil or butter in a skillet over medium-high heat.
Add the scallops and cook for 2-3 minutes on each side, until they develop a golden-brown crust and are opaque in the center.
If using garlic, add it to the pan in the last minute of cooking.
Serve:
Garnish with fresh parsley and serve with lemon wedges.
Recipe Notes:
Pan Heat & Searing: Get the skillet very hot before adding scallops so you achieve a deep golden-brown crust that locks in juices and texture.
Doneness: Scallops should be opaque and slightly firm; overcooking makes them rubbery. Remove from heat just as center loses translucency.
Seasoning Simplicity: Keep flavors clean: salt, pepper, and a touch of garlic suffice. Let lemon and parsley garnish add brightness without overwhelming.
Accompaniments: Pair with a lemon butter sauce, crisp garden salad, or smooth vegetable purée for balance. Fresh herbs like chives or tarragon also enhance aroma.
Serving Timing: Serve immediately after searing so the scallops retain their warmth, crust, and tender center; plating while hot maximizes flavor and texture.
