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 Jacques à la provençale.
Cut the scallops horizontally through the middle and separate any corals. Fashion foolishly dictates that the corals are not served in the same dish, but this is nonsense. Toss the scallop slices in well seasoned flour.
Fry the shallots gently in
Heat a large heavy frying pan until very hot. Throw in
Serve at once with some baguette to mop up the juices.
© 1998 Alastair Little. All rights reserved.