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About the Recipe
Transport your taste buds to the picturesque shores of Brittany with this Brest-style scallops recipe. This dish captures the essence of coastal French cuisine, featuring tender, pan-seared scallops paired with a luxurious white wine and butter sauce, enriched by the flavors of the sea. A nod to the maritime heritage of Brest, this recipe blends simplicity with elegance, making it a perfect choice for a refined yet comforting meal. Let’s dive into this French classic and bring a touch of Brittany to your table.
Ingredients
50 g salted butter
500 g scallops
1/2 shallot
1 small piece of fresh garlic
130 g of bread crumbs soaked in milk
A few sprigs of parsley
3 tablespoons of whole liquid cream (if needed)
butter and breadcrumbs for topping
Preparation
Start by removing the small muscle from the shells. This can be eaten but it is tough after cooking.
Chop finely with a knife. Do not do this in a food processor. There should be plenty of pieces.
Finely chop the half shallot.
Take the bread crumb and soak it in milk.
Melt the butter in a frying pan. When it sizzles, add the shell meat and half a shallot.
Chop the garlic very finelyand add to the pan. You can see here that you don't need much.
Cook the flesh. After two minutes, add the crushed and lightly wrung out bread crumbs (not too much!) because there should also be some milk left.
Finely chop the parsley and add to the pan.
Add salt and pepper and then add the cream if necessary. It's up to you, the final consistency should still be creamy.
Fill your shells or baking tray.
Add breadcrumbs and a good knob of butter.
You can also put a coral on top (and butter!). You just have to remember to put them aside before chopping everything at the beginning.
Bake at 180°C in the oven until golden brown.