Coquilles Saint-Jacques au vin d’Ail

Scallops in Wine Sauce and Garlic

Preparation info

  • Serves


    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 1 pound scallops, sea or bay
  • ¼ cup cream
  • ½


  1. Wash scallops several times in cold water seasoned with salt. (Use 1 tablespoon to 1 quart water.) When they are free of grit, drain, then dry on paper towels.
  2. If using s