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Recipe : ** Brittany-Style Scallops

Brittany-Style Scallops
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Course:
Main Dish

Practical information

  • Prep time
    15 min
  • Cooking
    35 min
  • Ready in
    50 min
  • Difficulty
    Very easy
  • Price
    High budget
  • Rate:
             

Categories

Difficulty:
easy recipe
Category:
Fish and Seafood

Recipe's Ingredients

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  • 12 lrg sea scallops
  • salt
  • black pepper
  • 8 sm new potatoes
  • 10 sprg parsley
  • 2 tablespoons flour
  • 7 tablespoons unsalted butter
  • 1 lemon juice only
  • 1 tablespoon creme fraiche or heavy cream

  • Recipe preparation steps

  • 1
    Ask your fishmonger to prepare the scallops, reserving the roe, if possible.
  • 2
    Slice the scallops in half horizontally.
  • 3
    Spread them on a paper towel to dry.
  • 4
    Season with salt and pepper.Peel and rinse the potatoes.
  • 5
    Cook them in a steamer until tender.Remove the leaves from the parsley and chop, discarding the stems.Place the flour in a shallow bowl and roll the scallops in it, shaking off excess flour.Heat 5 tablespoons of the butter in a large skillet.
  • 6
    Add the scallops (and their roe, if using) and cook over high heat, about 2 minutes on each side, sprinkling them with the lemon juice halfway through the cooking.
  • 7
    Sprinkle with the parsley, remove from the skillet, arrange on a serving platter, and keep warm while preparing the sauce.Melt the remaining butter in the skillet, and heat until foam subsides, scraping the pan with a wooden spoon to loosen the flavorful bits that stick to the bottom.
  • 8
    Stir in the creme fraiche and remove from the heat.
  • 9
    Pour the sauce over the scallops and surround with the steamed potatoes.The scallops can also be served in their shells, with the potatoes on the side.This recipe serves 4.Comments: In France, the fishing of bivalves is regulated by law, so after about the end of May you can be sure that the scallops served in restaurants are not from French waters.
  • 10
    Once abundant in Northern Spain, scallops were the badge of religious sojourners who reached the Spanish pilgrimage site of Saint Jacques de Compostelle; the scallop shell around their necks indicated that they had completed the journey.
  • 11
    In this recipe the scallops are prepared simply a la meuniere, sliced in half, sauteed in butter and accompanied by steamed potatoes.
  • Ready !