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.
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.
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.
© Société des alcools du Québec, 2007
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