My granny and my mum used to make this recipe regularly and oh, this is so good! Especially with the roe. Use two fresh scallops per person. Ask your fishmonger to clean the scallops for you.
3 people made this
100ml dry white wine (Try Muscadet or Gros Plan, or any dry white wine from the Loire valley)
2 shallots, minced
2 teaspoons butter
Method Prep:10min › Cook:20min › Ready in:30min
Preheat the oven to 180 C / Gas 4. If you have unopened shells, clean the shells under running water first to remove as much sand as possible. Open the shells by inserting a knife and cutting the muscle where it attaches to the flat part of the shell. Keep only the muscle (white part) and roe and put them back in the shell.
Heat butter in a frying pan, add the minced shallots, cook for five minutes then add white wine and cook for two more minutes. Add this sauce to the shells and sprinkle with breadcrumbs.
Put the shells in preheated oven for 10 minutes then serve.