Coquilles Saint-Jacques au Gratin

Scallops in Cream Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • pounds bay or sea scallops
  • 1 cup milk
  • 1 <


  1. When using sea scallops, cut in halves, or in fourths, depending upon their size, but make them bite-sized. Put scallops into large bowl. Pour milk over them. Wash, then lift from the milk to another bowl. Add cream and wash again. Lift to a plate, and have ready to use.
  2. Strain milk and cream through a damp cloth. (Fibers swell when the cloth is damp, thus it