Best Scallops Bordelaise Recipes

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

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

SCALLOPS BORDELAISE RECIPE

Scallops Bordelaise Recipe image

Provided by KennySD

Number Of Ingredients 8

Ingredients

3/4 lb (3 sticks) butter
1/2 cup finely chopped onions
3 cloves crushed garlic
1/4 cup finely chopped bell pepper
2 lbs medium-sized (30-to 40-count) scallops
2 tbls Worcestershire sauce
3 tbls chopped parsley
1/3 cup sherry

Steps:

In a skillet, combine the butter, onions, garlic and bell pepper, and saute until lightly brown. Turn heat to medium high. Add the scallops, Worcestershire sauce, parsley and sherry, and saute until scallops are light brown in color, about 3 to 5 minutes. Do not overcook. For a beautiful presentation, serve this dish in a scallop shell or deep-rimmed dish and garnish with sliced lemon and fresh parsley sprigs. Serve with hot sourdough bread for dunking in the sauce.