Les Coquilles St Jacques à La Bordelaise

• 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.

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