Scallops Breton style / Coquilles St Jacques à  la Bretonne

Scallops Breton style recipe

Scallops Breton style is a great recipe for new year’s eve or any festive 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 ;-)) These scallops Breton style are not very difficult to make, the annoying part being cleaning the scallops. 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.

Scallops Breton style recipe

Preparation Time: 30 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
2 tablespoons of butter
1 pinch of salt
1 pinch of pepper


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/ Chop onion, garlic cloves and parsley.

4/ Melt a piece of butter in a pan. Pour scallop pieces (the ones you cut before), onion and garlic.

5/ Once onions are getting a light brownish color, 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/ Preheat oven in grill position.

9/ Melt a piece of butter and add scallops and coral in a pan. Cook for a little less than 1 mn on each side.

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

11/ Cut 6 squares of aluminum foil and place one shell at the center of each. Fold aluminum borders so the scallops Breton style shell keep straight and the sauce doesn’t get away in the oven. Grill in oven until crust is golden.

You can serve scallops Breton style alone as a starter or with a salad as a main dish.

5 thoughts on “Scallops Breton style / Coquilles St Jacques à  la Bretonne

  1. Sha
    01/04/2009 at 7:18 PM

    I have to cook this recipe as I love it !

  2. 01/12/2009 at 8:30 PM

    How delicious! Just returned from 2 weeks in Paris, but didn’t get to dip our forks into a lovely plate like this. Magnifique! You make us miss all things Paris. :)

  3. 02/24/2009 at 5:40 PM

    MMMMM….I agree: what pure deliciousness!!!

  4. 09/04/2010 at 6:28 PM

    Hi, i´m from turkey so my english isnt that awesome. Please dont blame me. I read blogs to make my english better and i have to say that your blog was perfect readable for me, because the english is really clear and all the article are perfect readable. I will come back, to improve my english even more. Thanks a lot :)

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