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Scallops à la Bretonne (Scallops with cream sauce) - Serves 4

  • 12 large frozen scallops
  • Salt and pepper, to taste
  • 3 tablespoons flour
  • 5 tablespoons unsalted butter
  • 2 tablespoons fresh lemon juice
  • 4 ounces ( 1/2 cup) creme fraiche
  • 1 tablespoon chopped fresh parsley

Method of Preparation:
Rinse the scallops and pat them dry. Sprinkle them with salt and pepper. Place the flour on a large plate. Roll the scallops around in the flour. Shake off the scallops.
In a large , heavy skillet, melt 3 tablespoons of the butter over medium-high heat. Set the scallops in the pan without crowding, and cook about 2 minutes on each side or until they are golden brown and just cooked through. Transfer the scallops to a warm serving dish. Tent with foil to keep warm.

Add the lemon juice to the skillet and scrape the pan to release all the brown bits. Stir in the remaining 2 tablespoons of butter. Whisk in the creme fraiche and taste for seasoning. Add more salt and pepper, if you like. Spoon the sauce over the scallops and sprinkle with parsley. Adapted from Catherine Masson

Normandie Coquilles St Jacques


  • 1 Servings
  • 1/3 Cup Thinly mushrooms, Sliced
  • 1 Tbl Butter
  • 1 Tbl Dry white wine
  • 2 Tbl Butter
  • 2 Tbl Flour
  • 1 Cup Whole milk
  • Salt and white pepper, to - taste
  • 1 Tbl Clarified butter
  • 4 Oz Scallops
  • 2 Tbl Parmesan, Freshly Grated - cheese
  • Duchesse Potatoes

Saute mushrooms in 1 tablespoon of butter.

Add wine and cook until liquid is reduced. Cool to room temperature.
In another saucepan, melt 2 tablespoons of butter over medium heat; whisk in flour. Slowly stir in milk. Continue cooking over medium heat until mixture thickens. Add salt and white pepper to taste and mushrooms.
To clarify butter, heat in skillet over low heat. Skim white foam off the top and discard. Measure one tablespoon of remaining butter.
Wash and rinse scallops well. Quarter or halve them, depending on their size. Saute in clarified butter for three to five minutes, or until opaque.

Do not overcook them or they will toughen. Pipe Duchesse Potatoes around edges of two small ovenproof dishes; spoon scallops in center. Pour mushroom white sauce over scallops and potatoes. Top with Parmesan cheese. Broil about two to three minutes, until heated through and browned. Makes two appetizer servings. Or, scallops and potatoes can be put into a single larger ovenproof dish to make one entree serving. Posted to EAT-L Digest by Meghan E Gray-Leckrone.

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