St Jacque Bordelaise
Scallops, shallots and parsley
Ingredients
  • 4
  • 2
  • 1
  • 1
  • 50g
  • 1
  • 40cl
  • 80cl
  • 1
  •  
  • -
  • -
  • -
  • -
  • -
  • -
  • -
  • -
  • large hand dived scallops in their shell
  • finely chopped shallots
  • finely chopped small carrot
  • finely chopped garlic clove
  • butter
  • peeled, seeded and chopped tomato
  • of Cognac
  • glass dry white wine
  • bouquet garni
  • Salt Pepper
Tips

You can use bought in sweet pastry

Cook
  1. Open the scallops and clean them (or get your fishmonger to do it)
  2. Melt the butter in the saucepan
  3. Add the shallot, garlic and carrot
  4. Stir on a medium heat till onions are soft but not coloured
  5. Add the scallops and simmer for 1 minute
  6. Flambez with cognac
  7. Remove scallops and keep warm
  8. Add tomatoes, wine and bouquet garni to onion mixture
  9. Bring heat to high and boil till the sauce is thicker
  10. Season
  11. Add scallops back, remove bouquet garni
  12. Serve scallop in shells topped with sauce
Download recipe as a PDF
Equipment required
  • Knife
  • Chopping board
  • Large Frying pan
Regional French food
This recipe originates from:
The Southwest
Find out more about the culinary region this recipe is from »
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