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Provencal-Style Jacques Scallops
2013-08-06
https://www.metro.ca/userfiles/image/recipes/coquilles-saint-jacques-provencale-1507.jpg
PT30M
PT15M
PT45M
In a frying pan, brown onion, garlic and herbs in half the butter.Add white wine and cook over very low heat about 15 minutes.Remove herbs. Add scallops to sauce.Cook for a few minutes. When scallops lose their sheen, they are cooked. Do not overcook them or they become tough and rubbery.Knead remaining butter, breadcrumbs and parsley together. Divide scallop sauce among the six shells, cover with breadcrumb mixture and brown a few seconds under broiler. Serve hot.
6
Metro
5
1
5
5
1 large onion, sliced thin
2 garlic cloves
fresh thyme, chopped parsley and minced leek to taste
1 cup (250 mL) butter
1 cup (250 mL) dry white wine
24 small scallop (uniform size)
1/4 cup (60 mL) chopped parsley
1 cup (250 mL) breadcrumbs
6 scallop shells
Provencal-Style Jacques Scallops
6
servings
0:30
Preparation
0:15
COOKING
0:45
TOTAL TIME
Ingredients
-
1
large onion, sliced thin
-
2
garlic cloves
-
fresh thyme, chopped parsley and minced leek to taste
-
1 cup
(250 mL)butter
-
1 cup
(250 mL)dry white wine
-
24
small scallop (uniform size)
-
1/4 cup
(60 mL)chopped parsley
-
1 cup
(250 mL)breadcrumbs
-
6
scallop shells
Preparation
In a frying pan, brown onion, garlic and herbs in half the butter.
Add white wine and cook over very low heat about 15 minutes.
Remove herbs. Add scallops to sauce.
Cook for a few minutes. When scallops lose their sheen, they are cooked. Do not overcook them or they become tough and rubbery.
Knead remaining butter, breadcrumbs and parsley together. Divide scallop sauce among the six shells, cover with breadcrumb mixture and brown a few seconds under broiler. Serve hot.
Source :
Metro
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
