Name: Didier Oudill’s Braised Scallops in their Shells
Yield: For four people
Cuisine: French
Ingredients: 12 fresh scallops in their shells; 50 g (1¾ oz) butter; 100 g (3½ oz) button mushrooms; 100 g (3½ oz) onions; 1 level teaspoon freshly-chopped tarragon; 100 g (3½ oz) carrots; salt and pepper; 80 g (2¾ oz) butter; 1 tablespoon chopped shallot; 120 g (4¼ oz) flaky pastry; ½ beaten egg; 2 kg (4 lb 6½ oz) coarse salt

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Les coquilles à la coque de Didier Oudill ‘simple and subtle’

Ingredients

Main ingredients

12 fresh scallops in their shells
2 kg (4 lb 6½

Europe
France
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Preparing the scallops

Open the scallops with a strong knife and detach the scallop from the lower shell. Scoop out the scallops with a spoon, catching all their juice in a strainer lined with a fine cloth and placed over a bowl. Pull away and discard the membrane or frill and the black stomach parts, wash the scallops thoroughly in