Coquilles St. Jacques nantaise (au naturel)

Name: Coquilles St. Jacques nantaise (au naturel)
Total time: 25 min
Yield: SERVES 8
Cuisine: french
Ingredients: 2 to 3 dozen scallops, to yield 1 pound; Salt; Black pepper, freshly ground; About 8 shallots, to yield 1 cup, minced; 1 stick plus 2 tablespoons butter; 2/3 cup stale bread crumbs, from good bread; 3 tablespoons fresh parsley, chopped; 8 scallop shells, Pyrex cups or ramekins, buttered; Pyrex cups or ramekins, buttered

By Christine Muhlke

Total Time: 25 minutes
Rating: 4(20)
Comments: Read comments

Featured in: The Talk; An Old Flame

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:SERVES 8

2 to 3dozen scallops, to yield 1 pound
Salt
Black pepper, freshly ground
About 8 shallots, to yield 1 cup, minced
1stick plus 2 tablespoons butter
⅔cup stale bread crumbs, from good bread
3tablespoons fresh parsley, chopped

Recommended Equipment

8scallop shells, Pyrex cups or ramekins, buttered
Pyrex cups or ramekins, buttered

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Preheat the oven to 375 degrees.
Step 2
Rinse the scallops and dry on paper towels. Cut them in half if they are small, or into 3 pieces if they are large. Season them with salt and pepper and put them into the buttered shells or cups.
Step 3
Cook the minced shallots in 2 tablespoons of the butter until they are soft. Melt the remaining butter. Distribute the shallots in the shells or cups, and sprinkle them with the melted butter and the bread crumbs.
Step 4
Arrange the shells or cups on a tray and set them in the oven for 10 to 15 minutes until the scallops are tender when pierced with a pointed knife. Serve sprinkled with parsley.