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 are mixed with half of the butter. Add white wine and bake at very low heat for about 15 minutes. Remove the herbs bouquet. Add scallops to the sauce.
- Bake for a few minutes. Scallops are ready when their flesh is opaque and the center stays lightly translucent. (It'll become too rubbery if overcooked)
- Set remaining butter with breadcrumbs and chopped parsley. Spread scallops sauce into shells and coat with breadcrumbs mixture. Serve warm.
