Scallops Breton Style

Photo: French Cooking For Dummies

Ingredients

4 2/5 pounds (2 kg) of fresh scallops (with shell)

1 onion

2 garlic gloves

1 1/2 cups of white wine

3 tablespoons of dried breadcrumbs

2 tablespoons of all-purpose flour

1 1/2 tablespoons of parsley

1 tablespoon of butter

1 pinch of salt

1 pinch of pepper

Preparation

Open and clean scallops. (Once opened, you”ll see a black part on top of the meat. You need to take that out very carefully so it doesn’t break. It’s the animal’s stomach and tastes really bad.)

Keep aside white meat and coral (roe). Cut the rest into small pieces.

Cut onion, garlic gloves and parsley into small pieces.

Melt a piece of butter in a pan (don’t ever let it get brown, it’s very bad for health). Pour scallop pieces (the ones you cut before), onion and garlic.

Once onions are transparent, add white wine and parsley. Let boil for 5 to 7 mn (When cooking with wine, always take it to a boil so the alcohol evaporates).

Add flour gradually until sauce gets thick and creamy. Add salt and pepper.

Add scallops and coral in pan. Cook for a little less than 1 mn on each side.

Pour mixture, scallops and coral in clean shells. Add dried breadcrumbs and a piece of butter on top.

Grill in oven until crust is golden.

You can serve it alone as a starter or with a salad as a main dish.