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Provencal-Style Jacques Scallops https://www.metro.ca/userfiles/image/recipes/coquilles-saint-jacques-provencale-1507.jpg PT30M PT15M PT45M
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.
6
1 large onion, sliced thin 2 garlic cloves fresh thyme, chopped parsley and minced leek to taste 1 cup (250 mL) butter 1 cup (250 mL) dry white wine 24 small scallops (uniform size) 1/4 cup (60 mL) chopped parsley 1 cup (250 mL) breadcrumbs 6 scallop shells
Provencal-Style Jacques Scallops

Provencal-Style Jacques Scallops

Rate this recipe
1 Vote
6
servings
0:30
Preparation
0:15
COOKING
0:45
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1
    large onion, sliced thin
  • 2
    garlic cloves

  • fresh thyme, chopped parsley and minced leek to taste
  • 1 cup
    (250 mL)
    butter
  • 1 cup
    (250 mL)
    dry white wine
  • 24
    small scallops (uniform size)
  • 1/4 cup
    (60 mL)
    chopped parsley
  • 1 cup
    (250 mL)
    breadcrumbs
  • 6
    scallop shells
Imprimer ma sélection

Preparation

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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