Coquilles St-Jacques au Muscadet

Scallops cooked with Muscadet wine (or cider)

Preparation info

    • Difficulty

      Easy

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

Method

This way of preparing scallops is delicious. Muscadet, with its distinctive flavour, is just right for the purpose; but a medium cider, which might well be used in the cider districts of France, is a good alternative.

Prepare the scallops as usual and place the edible parts in a casserole