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Steamed Scallops with Sauvignon Sauce
Coquilles Saint-Jacques à la vapeur
Preparation info
- For
four
people - Difficulty
Easy
- Ready in
40 min
Appears in
By Jean Troisgros and Pierre Troisgros
Published 1978
Ingredients
4 kg 8¾ lb 700 g
Method
- Scallops are usually sold ready-prepared, but if possible try to obtain live scallops and open them yourself at the last minute, as follows. Slide the blade of a knife under the flat lid of the shell and cut through the muscle by which it is attached. With a spoon carefully scoop out the scallop attached to the hollow shell. Separate the white part, or ‘noix’, and the or
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