Scallops in shallot sauce (Coquilles St.-Jacques Bordelaise)
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1quart bay scallops
- Salt to taste if desired
- Freshly ground pepper to taste
- 6tablespoons butter
- ¾cup finely sliced shallots
- ½cup fine fresh bread crumbs
- 2tablespoons finely chopped parsley
Nutritional analysis per serving (6 servings)
128 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 1 gram protein; 99 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle scallops with salt and pepper.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
This was the perfect COVID lockdown restaurant grade makeshift meal. I had a half a bag of frozen sea scallops, shallots and homemade bread for crumbs. I served it with rice and julienned carrots. Easy to put together and honestly great.
This was the perfect COVID lockdown restaurant grade makeshift meal. I had a half a bag of frozen sea scallops, shallots and homemade bread for crumbs. I served it with rice and julienned carrots. Easy to put together and honestly great.
This breaded and sauteed scallop recipe doesn't hold a candle to Julia Child's Coquilles St.-Jacques A La Parisienne. So rich, but oh, so delicious in that heavenly cream/wine sauce.