Les Coquilles à la Nantaise

Name: Les Coquilles à la Nantaise (Scallops with Onions)
Cuisine: French
Ingredients: Freshly ground pepper; 1 pound sea scallops; ½ cup white wine, or vermouth; 4 slices firm-type bread; ¼ pound butter; Butter; Fine dry bread crumbs; Parsley (lots); 1 large, or two medium-sized onions, chopped; ½ teaspoon salt; ⅛ pound butter; 2 cloves garlic, minced; 1 branch thyme, or omit; 3 sprigs parsley; 1 bay leaf

Scallops with Onions

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

1 large, or two medium-sized onions, chopped
1 bay leaf
3 sprigs parsley

Europe
France
Brittany
Starter
Pescatarian
Mediterranean

Method

Put onions, bay leaf, parsley, and thyme branch into skillet with ⅛ pound of butter. Sauté 20 minutes without browning. Add garlic, salt, and pepper. Cook 10 minutes. Lift out herbs and discard.
Cut scallops in half, making 2</