Coquilles St. Jacques

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

This is by far the best way of serving a shell fish delicious in itself, and which, judging from the prices it fetches at fish-mongers, as compared with those of crab and lobster, seems unfairly despised in England.

Wash the scallops well, boil them in salted water and chop the red part and the white part together with a tomato, a little onion, parsley, a few mushrooms, salt and pepper. Cook this for a few minutes in butter, bind it with very little Béchamel sauce, fill the shells with the mixture and brown in the oven.