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Coquilles St Jacques à la Bordelaise
Sautéed Scallops with Shallots and Parsley
Preparation info
- Serves
6
as a First Course - Difficulty
Easy
Appears in
By Anne Willan
Published 1981
In Bordeaux scallops are cooked with the customary shallots and butter. In Mediterranean France the addition of one or two finely chopped cloves of garlic makes this dish ‘coquilles St Jacques à la provençale’.
Ingredients
| scallops |
Method
Prepare the scallops*, cut them in half horizontally and sprinkle them with salt and pepper. Roll them in the flour and shake off the excess.
Heat half the butter in a frying pan. Cook the scallops in batches so the pan is not crowded: add a layer of scallops and sauté over a medium fire for 2-3 minutes or until golden brown and just firm. Don’t overcook, or the scallops will toughen. R