Provencal-Style Jacques Scallops

Provencal-Style Jacques Scallops
  • 6 servings
  • 0:30 Preparation
  • 0:15 Cooking
  • 0:45 Total Time


Add all
  • 1

    large onion, sliced thin

  • 2

    garlic cloves

  • fresh thyme, chopped parsley and minced leek to taste

  • 1 cup
    (250 mL)


  • 1 cup
    (250 mL)

    dry white wine

  • 24

    small scallops (uniform size)

  • 1/4 cup
    (60 mL)

    chopped parsley

  • 1 cup
    (250 mL)


  • 6

    scallop shells


In a frying pan, brown onion, garlic and herbs in half the butter.

Add white wine and cook over very low heat about 15 minutes.

Remove herbs. Add scallops to sauce.

Cook for a few minutes. When scallops lose their sheen, they are cooked. Do not overcook them or they become tough and rubbery.

Knead remaining butter, breadcrumbs and parsley together. Divide scallop sauce among the six shells, cover with breadcrumb mixture and brown a few seconds under broiler. Serve hot.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

Aromatic and mellow

Aromatic and mellow
These dry wines are characterised by their intense spice, toast, or exotic fruit aromas. They leave a full-bodied texture on the palate and are well-balanced.
Product categories: white wine, Champagne and sparkling wine.

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