Coquilles St. Jacques

Scallops

Preparation info

    • Difficulty

      Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Wash the scallops well, boil them in salted water, take them out and chop the red part and the white together with two mussels, one onion, and parsley; add breadcrumbs, a small piece of butter, half a spoonful of the water in which the scallops have boiled, salt and pepper, and cook a quarter of an hour. Fill the shells with this mixture, sprinkle with breadcrumbs, add a small piece of butter on the top and brown in a very hot oven.