Scallops à la Bordelaise

Preparation info
  • Serves


    as a First Course
    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Coquilles St Jacques à la Bordelaise is a speciality of South-Western France, a classic simple sauté, involving butter, sliced shallots and chopped parsley. The dish is not particularly fashionable these days, when scallops tend to be briefly seared rather than fried, but it is delicious – as long as care is taken not to overcook the scallops to turn them into expensive rubber.

The simple addition of a couple of chopped garlic cloves turns this dish into coquilles St Jacqu