Preparation Time: 40 mn – Cooking Time: 5 to 10 mn
Ingredients (for 6 servings):
4.4 lbs (2 kg) of fresh scallops (with shell)
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 aluminium foil and place one shell at the center of each. Fold aluminium borders so the shell keep straight and the sauce doesn’t get away in the oven. Grill in oven until crust is golden.
You can serve it alone as a starter or with a salad as a main dish.