Scallops à la Parisienne
Serves 4
Ingredients
| 1.5 kg | Frozen Queen scallops (shell on) reserve juices | 3 lbs |
| 30 ml | butter | 1 tbsp. |
| 1 | clove garlic, crushed | 1 |
| 1 | small onion, diced | 1 |
| 250 ml | parsley, finely chopped | 1 cup |
| freshly ground black pepper | ||
| 125 ml | white wine | ½ cup |
| 80 ml | dried breadcrumbs | 1/3 cup |
Directions
| 1 | Gently cook the scallops according to package directions. Do not overcook. Remove the scallops from pan and reserve the juices. Add water if necessary to make ½ cup reserved juices. |
| 2 | Gently sauté butter, garlic, onion and parsley until the onion is soft but not coloured. |
| 3 | Add the white wine, 1/2 cup of strained juices and pepper and boil for a few minutes to reduce the amount of liquid by half. |
| 4 | Divide scallops evenly into some empty half shells or into small ramekins, spoon over a little of the sauce, sprinkle with a few breadcrumbs and place under the grill until the breadcrumbs just begin to colour. |
| 5 | Serve hot. |
