Saint-Jacques shells à la Provençale

Author: Les Cultures de chez nous
Coquilles Saint-Jacques à la Provençale
Preparation 30
Baking 15
Portions 4
Freezing No


  • 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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  • 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.

Chef's notes