Saint-Jacques shells à la Provençale

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Coquilles Saint-Jacques à la Provençale
Preparation 30 min.
Baking 15 min.
Portions 4
Freezing No
Ingredients
Preparation

Ingredients

  • 1 chopped onion
  • 2 garlic cloves
  • Fresh thyme and parsley
  • 1/2 package of 250 gr (1 1/2 cup) of sliced leeks
  • 250 ml (1 cup) of butter
  • 250 ml (1 cup) of dry white wine
  • 24 small scallops (of equal size)
  • 60 ml (1/4 cup) of finely chopped fresh parsley
  • 250 ml (1 cup) of breadcrumbs
  • 6 commercial Saint-Jaques shells
LeeksFind our bag in yourlocal grocery store

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Preparation

  • In a pan, brown onion, garlic, sliced leeks, thyme and parsley with half of the butter. Add white wine and bake at very low heat for about 15 minutes. Remove herbs bouquet. Add scallops to the sauce.
  • Bake for some minuts. Scallops are ready when the flesh is opaque and the center stays lightly translucent. (It'll become too rubbery if over cooked)
  • Set rest of butter with breadcrumbs and chopped parsley. Lay scallops sauce into shells and coat with breadcrumbs mixture. Serves warm.

Chef's notes