- 8 scallops
- 3 shallots
- 1 carrot
- 1 clove of garlic
- 2 nice tomatoes
- ½ glass of cognac
- 1 glass of dry white wine
- 1 bouquet garni
- 100g butter
- salt pepper
Preparation 25 mins
Cooking 30 mins
In a skillet, melt the butter, add the shallots, carrot, garlic, all chopped. Let simmer over low heat. Fry the walnuts and the coral in this preparation.
Sprinkle with cognac, flambé. Remove the shells, keep them whours
Add the seeded and crushed tomatoes, the bouquet garni, the wine to the sauté pan. Give a broth and let reduce over low heat.
How to peel and seed tomatoes easily?
When the sauce is thick enough, put the shells back. Leave to simmer. Serve in pre-heated shells.
For this recipe for Coquilles Saint Jacques à la Bordelaise, you can count on 25 minutes of preparation. To learn more about the foods in this seafood recipe, head over to our food guide here.