|Les Saint-Jacques à la Nantaise|
Les Saint-Jacques à la Nantaise
3-4 Scallop Shells
6 Large Sea Scallops, Quartered
2 Shallots, Finely Diced
4 Tablespoons (50g) Salted Butter, Divided
2.5 Ounces (7 cl) Dry White Wine
2 Cloves of Garlic, Minced
1/2 Bouquet of Parsley, Chopped
1 Slice of Bread Without Crust
1/4 Cup (10 cl) of Milk
Sea Salt (Preferably Fleur de Sel), To Taste
Pepper (Preferably Freshly Ground), To Taste
Rinse and pat dry the scallops. Place the scallop shells on a cookie sheet. Preheat broiler.
Melt 2 tablespoons (25g) of the butter in a medium skillet over low heat. Add the shallots and cook over low heat for approximately 5 minutes. Add the wine and slightly raise the heat. Cook for 5 more minutes.
|The shallots cooking in butter-- what a lovely smell!|
|Added the garlic, parsley, and wine.|
|Added the scallops|
|Ready for the oven|
Will I make this again? Yes, best scallop dish ever. (Really-- I am not kidding).