Scallops Parisienne
Delicate scallops gently poached in white wine with herbs, offering a refined flavor perfect for seafood lovers or sophisticated appetizers.
Ingredients
Instructions
- If using sea scallops, cut into 2 or 3 pieces.
- In a saucepan, combine scallops with white wine, water, parsley sprigs, bay leaf, and peppercorns.
- Simmer for 2 to 3 minutes.
- Strain, reserving the liquid.
Tips & Substitutions
For a richer flavor, consider adding a splash of lemon juice or a pinch of crushed red pepper flakes to the simmering liquid. If you don't have white wine, a splash of chicken broth or even water will work as a substitute. Make sure not to overcook the scallops; they should be tender and slightly opaque. This dish can be a great base for other seafood recipes.
Serving Suggestions
Serve the scallops Parisienne as an elegant appetizer or as a main dish alongside a fresh green salad or roasted vegetables. A light, crusty bread is perfect for soaking up the flavorful broth. Pair it with a crisp white wine, such as Sauvignon Blanc, to complement the dish. For a complete meal, consider pairing this with a side of Scallops A La Provencale.
Storage & Reheating
Store any leftover scallops in an airtight container in the refrigerator for up to two days. When reheating, do so gently on the stovetop over low heat, adding a splash of water or broth to maintain moisture and prevent them from becoming rubbery. Avoid microwaving if possible, as this can lead to overcooked scallops.
Nutrition & Diet Analysis (per serving)
Each serving of Scallops Parisienne contains roughly 490 calories, with 13g protein, 114g carbohydrates, and 13g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (145% of the Daily Value), and calcium (97% of the Daily Value). It also contributes 41g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops, but make sure to thaw them completely and pat them dry before cooking. This will help achieve a better sear and texture. If you're short on time, place them in a sealed bag and submerge them in cold water for quicker thawing.
What can I do with the reserved liquid after straining?
The reserved liquid is packed with flavor and can be used as a base for sauces or soups. Consider reducing it further to intensify the taste, or use it to cook grains like rice or quinoa for added depth. It’s also great for deglazing pans when preparing other dishes.
How do I know when scallops are cooked properly?
Scallops are done when they are opaque and firm to the touch. They should be slightly translucent in the center but not rubbery. Cooking for too long can lead to a tough texture, so keep a close eye on them during the simmering process.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).