SCALLOPS IN SHALLOT SAUCE (COQUILLES ST.-JACQUES BORDELAISE)

Scallops in shallot sauce (Coquilles St.-Jacques Bordelaise) image

Provided by Pierre Franey

Time 15m

Yield 4 - 6 servings

Number Of Ingredients 7

Previous Next

Ingredients

1 quart bay scallops
Salt to taste if desired
Freshly ground pepper to taste
6 tablespoons butter
3/4 cup finely sliced shallots
1/2 cup fine fresh bread crumbs
2 tablespoons finely chopped parsley

Steps:

Sprinkle scallops with salt and pepper.
Heat 2 tablespoons of butter in large, heavy skillet and add scallops. Cook, shaking skillet often and stirring the scallops so they cook evenly, 3 or 4 minutes.
Heat remaining 4 tablespoons of butter in second skillet and add shallots and bread crumbs. Cook, shaking skillet and stirring, over relatively high heat until shallots are lightly browned.
When scallops have cooked 3 or 4 minutes and are well heated throughout, scatter shallot mixture over all and stir gently to blend. Sprinkle with parsley and stir. Cook about 30 seconds and serve.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 7 grams, Sodium 113 milligrams, Sugar 2 grams, TransFat 0 grams