Coquilles Saint-Jaques à la Bretonne (Breton Scallops)
Coquilles Saint-Jaques à la Bretonne (Breton Scallops) is a traditional French recipe (from the region of Brittany) for a dish of scallops cooked in white wine flavoured with garlic, shallots and herbs and which is finished with flaming Armagnac. The full recipe is presented here and I hope you enjoy this classic French version of: Breton Scallops (Coquilles Saint-Jaques à la Bretonne).
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Ingredients:
2 tsp butter
600g shelled scallops
2 garlic cloves, finely chopped
4 yellow shallots, finely chopped
120ml white wine bayleaf
1 sprig thyme
salt and freshly-ground black pepper, to taste
60ml Armagnac
Method:
Melt the butter in a frying pan then add the shallots and cook for about 4 minutes over high heat, or until soft. Add the scallops, garlic, thyme and bayleaf. Season to taste then cook for a few minutes over medium heat until the scallops release their liquid and begin to dry up.
Add the white wine and bring to a simmer. Place the Armagnac in a ladle, flame and pour over the scallops. Cook for 2 minutes then remove the scallops with a slotted spoon, place on a warmed plate and serve.
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