Coquilles Saint-Jacques à la Meunière

Scallops in Parsley Butter


  • 1 pound scallops
  • ½ cup flour
  • ½ teaspoon baking powder
  • pound butter
  • 3 tablespoons vegetable oil
  • Chunk of butter
  • Chopped parsley
  • Juice of ¼ lemon


  1. Wash scallops in water seasoned with salt. (Use 1 tablespoon per quart of water.) Wash repeatedly in salted water until no dirt particles remain in the bowl. Salt seems to plump the scallops and make them juicier.
  2. Once scallops are free of grit, dry on paper towels. If scallops are large, cut in halves, or in fourths, making them bite-sized. Combine flour and baking powder. Coat scallops with this mixture.
  3. Heat pound butter and oil in heavy skillet. Heat to very hot, then add scallops and brown on all sides. Should take about 3 minutes. Do not crowd the pan.
  4. Drain scallops on paper towels, then put on hot platter. Pour fat from skillet and wipe out skillet with paper towels. Add chunk of butter to skillet and toast to a nut brown. Sprinkle scallops heavily with parsley. Add lemon juice to butter and pour over scallops. (Add no salt. Scallops are washed in salted water.)


Pommard Blanc