Coquilles St Jacques - Scallops a la bretonneΒΆ

Serves 4

Ingredients

  • 5-20 scallops,

  • 4-5 shallots,

  • 2 cloves garlic,

  • 500 mL dry white wine,

  • salt & pepper.

Preparation

Cut the scallops into small cubes. Chop the shallots and garlic finely and gently fry with 15 g butter until golden. Add the scallops with their juice and the white wine cook for 20 minutes. When the liquid has evaporated, put the scallops into their shell, cover with breadcrumbs and serve hot.