Here is a great recipe for your new year’s eve dinner. It’s from my home region, Brittany which is situated on the west coast of France (that weird arm going into the sea you see on French maps It’s not very difficult to make, the annoying part being cleaning them. They often come with sand inside and need to be cleaned carefully. The secret of the sauce resides in getting the right balance between flour and wine. If your sauce is too liquid, it will get out in the oven. If you poured too much flour and your sauce has over dried, you can add a small amount (not too much!) of boiling water. And remember: never pour cold water, it would take the taste away.

Preparation Time: 40 mn – Cooking Time: 5 to 10 mn

Ingredients (for 6 servings):

4.4 lbs (2 kg) of fresh scallops (with shell)
1 onion
2 garlic cloves
1 1/2 cup of white wine
3 tablespoons of dried breadcrumbs
2 tablespoons of all-purpose flour
1 1/2 tablespoon of parsley
1 tablespoon of butter
1 pinch of salt
1 pinch of pepper

Instructions:

1/ Open and clean scallops. (Once opened, you »ll see a black part on top of the meat. You need to take that out very carefully so it doesn’t break. It’s the animal’s stomach and tastes really bad.)

2/ Keep aside white meat and coral (roe). Cut the rest into small pieces.

3/ Cut onion, garlic cloves and parsley into small pieces.

4/ Melt a piece of butter in a pan (don’t ever let it get brown, it’s very bad for health). Pour scallop pieces (the ones you cut before), onion and garlic.

5/ Once onions are transparent, add white wine and parsley. Let boil for 5 to 7 mn (When cooking with wine, always take it to a boil so the alcohol evaporates).

7/ Add flour gradually until sauce gets thick and creamy. Add salt and pepper.

8/ Add scallops and coral in pan. Cook for a little less than 1 mn on each side.

9/ Pour mixture, scallops and coral in clean shells. Add dried breadcrumbs and a piece of butter on top.

10/ Grill in oven until crust is golden.

You can serve it alone as a starter or with a salad as a main dish.