Coquilles St-Jacques

(serves 4 persons)

Ingredients

·       Muscadet wine (or medium-dry cider)
·       20 scallops
·       Butter
·       Flour
·       Double cream
·       Freshly squeezed lemon juice

Prepare and clean the scallops in the usual way and place the edible parts in a heavy pan. Barely cover them in Muscadet (or dry cider) and bring to the boil, gently simmer for 10 minutes.

Take out the scallops, separate the white from the coral, slice the white and keep all the pieces hot.

Reduce the cooking liquid in the pan and bind and thicken it by adding a little butter into which you have worked some flour. Complete the sauce by adding plenty of cream, seasoning and a little lemon juice.

Place the slices of white meat and the corals in the sauce and serve in a bowl with plenty of French bread

If you have any good sea food recipes and you would like to share them with the stunningly massive readership of this website, do please send them in.

return to the Sublyme Divers