Monthly Archives: December 2012

Coquilles St Jacques à la bretonne


Preparation 1 H   Cooking time 15 min

Ingredients :

– shell-on scallops

– 1 bunch of parsley

– 5 or 6 onions

– Muscadet

– salt, pepper

– breadcrumbs

– butter

Preparation :

Prepare the shell-on scallops.

In a mixer, put the onions and the parsley.

Heat the butter in a large skillet; add the onions and parsley mix. Salt, pepper.

Let the preparation cook until the onions are soft.

Put ½ of a glass of Muscadet, place skillet over high heat in order to make the alcohol disappear.

Keep on high heat until golden.

Heat some butter in a skillet on high heat and add scallops. Keep stirring while cooking during 1mn30 or 2mn. Retire the scallops and put a little of the juice of first preparation.

Stuff the half shells with the mix and add scallops.

Cover the top with bread crumbs and a little of butter.

Put in oven at 220°C during about 15 minutes.