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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.

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A half liter of mussels

Garlic

Butter

A half glass of White wine

Preparation :

Clean the mussels by lightly scraping, rinse them under cold water.

Put the mussels into a pan with the cut garlic and butter.

Cooking:

Put the pan on high heat; keep stirring until the mussels open. When they are almost all opened, add the white wine, and serve hot.

Advice of the wine maker:

Muscadet Sèvre et Maine Sur Lie, Domaine du Vieux Chai

If you decide to pick the mussels up the rocks, it’s better to make them disgorge during at least one hour in sea water in order to eliminate impurities eaten by the mussels.

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