Coquilles Saint Jacques

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 24 scallops, on the half-shell
  • 250 ml (9 fl oz/1 cup)


  1. Remove the scallops from their shells, leaving the roe attached. Cut in half. Heat the stock and wine in a pan and add the scallops. Cover and simmer over medium heat for 2–3 minutes, or until the scallops are opaque. Remove with a slotted spoon, cover and set aside. Bring the liquid in the pan to the boil until red