Les Coquilles à la Nantaise

Scallops with Onions

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


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


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