Saint-Jacques shells à la Provençale
30
15
4
No
Ingredients
- 1 chopped onion
- 2 garlic cloves
- Fresh thyme and parsley
- 1/2 package of 250 g (2 cups) 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
Preparation
Side-by-side mode- 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 few minutes. Scallops are ready when its flesh is opaque and the center stays lightly translucent. (It'll become too rubbery if over cooked)
- Set remaining butter with breadcrumbs and chopped parsley. Spread scallops sauce into shells and coat with breadcrumbs mixture. Serve warm.
