Introduction

If you are looking to bring a touch of Parisian elegance to your next dinner party, look no further than Coquilles Saint-Jacques grillées à l’ail et au beurre citron. While the name sounds intimidatingly fancy, these Garlic and Lemon Butter Grilled Scallops are surprisingly simple to prepare. As a professional food writer for ChefManiac, I’ve seen many home cooks shy away from scallops, fearing they are too delicate. However, when you combine high-quality seafood with a rich, citrusy garlic butter, you create a dish that is nearly impossible to mess up and guaranteed to impress.

This recipe focuses on the natural sweetness of the scallops, enhanced by a smoky char from the grill (or a golden finish in the oven). It’s a refined classic that feels light, fresh, and indulgent all at once. Whether you are hosting a summer BBQ or a cozy winter dinner, this is the ultimate “wow-factor” starter.

Why I Love This Recipe

I’ve been cooking professionally for years, and this remains one of my absolute favorite seafood dishes for three reasons:

1. Speed: You can have a gourmet appetizer on the table in under 20 minutes.
2. Flavor Profile: The balance of the rich, melted butter against the bright acidity of the lemon and the kick of garlic is a timeless trio.
3. Presentation: Serving these in their original shells (or elegant ramekins) makes your dinner table look like a five-star bistro.

If you enjoy starting your meals with something impressive yet easy, you should also check out this baked brie appetizer, which is my other go-to for entertaining guests.

Ingredients

• 12 Large Sea Scallops: Preferably with the shells for the best presentation.
• 3 Garlic Cloves: Finely minced to infuse the butter.
• 60g Unsalted Butter: Melted (high-quality European butter works best here).
• 1 tbsp Fresh Lemon Juice: To cut through the richness.
• 1 tsp Lemon Zest: For an extra punch of citrus aroma.
• 1 tsp Red Pepper Flakes (Optional): If you like a subtle hint of heat.
• 2 tbsp Fresh Parsley: Finely chopped for a pop of color and freshness.
• Salt and Freshly Ground Black Pepper: To taste.
• Grilled Lemon Wedges: For serving.

Swaps and Notes

• The Scallops: Always look for “dry-packed” scallops. “Wet” scallops are treated with phosphates that make them retain water, preventing them from searing or grilling properly.
• Butter Alternative: If you want a dairy-free version, a high-quality olive oil or a vegan butter substitute works well, though you will lose some of that classic French richness.
• Herbs: While parsley is traditional, fresh chives or even a tiny bit of tarragon can add a unique twist to the flavor profile.
• Adding Crunch: For a bit of texture, you can sprinkle a tablespoon of Panko breadcrumbs on top of each scallop before cooking.

Step-by-Step Instructions

1. Prepare the Aromatic Butter

In a small mixing bowl, combine your melted butter, minced garlic, lemon juice, lemon zest, red pepper flakes, salt, and pepper. Stir well until the garlic is evenly distributed.

2. Prep the Scallops

Pat the scallops dry with a paper towel—this is the secret to a good sear! Place each scallop back into its cleaned shell or into a small ceramic ramekin. Drizzle about one tablespoon of the garlic-lemon butter mixture over each scallop.

3. The Cooking Process

You have two great ways to cook these:

• On the Grill: Preheat your grill to medium-high heat. Carefully place the shells directly onto the grill grates. Close the lid and cook for 4 to 5 minutes. You’ll know they are done when the scallops are opaque and the butter is bubbling vigorously.
• In the Oven: If you don’t have a grill, preheat your oven to 200°C (400°F). Place the shells on a baking sheet and bake for 8 to 10 minutes until the edges are slightly golden.

4. Finishing Touches

Remove from heat and immediately sprinkle with the fresh parsley. Serve while piping hot with grilled lemon wedges on the side for squeezing.

Tips for Success

• Don’t Overcook: Scallops become rubbery if left on the heat too long. As soon as they lose their translucency and turn opaque, they are ready.
• Clean the Shells: If using real shells, ensure they are scrubbed thoroughly in warm water before use.
• High Heat is Key: Whether grilling or roasting, high heat ensures the scallops cook quickly without drying out the center.

Serving Suggestions and Pairings

To make this a full meal, I recommend serving these scallops with a side of crusty French bread to soak up every drop of that liquid gold garlic butter. A light, crisp arugula salad also provides a nice peppery contrast.

In terms of drinks, a classic margarita provides a zesty lime kick that complements seafood perfectly. If you prefer something non-alcoholic but still fancy, try this refreshing blueberry lemonade.

Nutritional Information (Per Serving)

• Calories: 185 kcal
• Protein: 14g
• Fat: 12g
• Carbohydrates: 4g
• Sodium: 310mg

Storage and Leftover Tips

Scallops are best enjoyed immediately. However, if you have leftovers:

• Store: Keep them in an airtight container in the fridge for up to 24 hours.
• Reheat: Gently warm them in a pan over low heat with a splash of water or extra butter. Avoid the microwave, as it will turn the scallops into “rubber balls.”

More Recipes You Will Love

If you enjoyed the bold, savory flavors of this dish, you might also like these favorites from the ChefManiac kitchen:

• For a Southern Twist: Try this Cajun Chicken and Sausage Gumbo for a different kind of comfort.
• For Family Night: This Instant Pot Lasagna is a massive time-saver for busy weeknights.

Final Thoughts

Making Coquilles Saint-Jacques at home is a rewarding experience that proves you don’t need a professional kitchen to eat like royalty. The combination of garlic, lemon, and butter is a masterpiece of simplicity.

Did you try this recipe? I’d love to hear how it turned out! Leave a comment below or tag us in your photos. Don’t forget to follow ChefManiac for more gourmet recipes made easy.