Coquilles Saint-Jacques à la Dieppoise

Scallops with Shrimp and Mussels

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

With the scallops cook 6 raw shrimp, cleaned and sliced in half the long way. Put two halves into each shell along with 2 poached mussels