Scallops Breton Style
By: French Cooking ...
Published: Monday, November 30, 2009 - 3:40pm

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

1 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.) 2 Keep aside white meat and coral (roe). Cut the rest into small pieces. 3 Cut onion, garlic gloves and parsley into small pieces. 4 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. 5 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). 6 Add flour gradually until sauce gets thick and creamy. Add salt and pepper. 7 Add scallops and coral in pan. Cook for a little less than 1 mn on each side. 8 Pour mixture, scallops and coral in clean shells. Add dried breadcrumbs and a piece of butter on top. 9 Grill in oven until crust is golden. 10 You can serve it alone as a starter or with a salad as a main dish.

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