Bordeaux-style scallops
Ingredients :
- 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 :
-
1
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.
-
2
Sprinkle with cognac, flambé. Remove the shells, keep them whours
-
3
Add the seeded and crushed tomatoes, the bouquet garni, the wine to the sauté pan. Give a broth and let reduce over low heat.
Technical moves
How to peel and seed tomatoes easily?
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4
When the sauce is thick enough, put the shells back. Leave to simmer. Serve in pre-heated shells.
Tips
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.
