Les Coquilles St Jacques à La Bordelaise

Scallops as in Bordeaux

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

Coquilles St Jacques (scallops) when cooked à la bordelaise are prepared in much the same way as the mussels.


  • 12 large scallops
  • 60 g (2 oz) butter
  • 2


Clean the scallops if the fishmonger has not done so, cutting off any ligament and black part, and peeling off any skin round the whites. Separate the corals and slice the whites into two rounds. If the corals are large, cut them in half.

Melt the butter in a frying pan large enough to take all the scallops in a single layer and soften the shallots without letting them colour.