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A Weekday Menu Recipe

Grilled Scallops Provencal   HT  MC  French   20mins

Serve 4     Hot  Fish Vegetables  herbs   Alcohol   Main Course   France  Europe



12 Scallops (with Coral)

6 tbsp Dry White Wine

˝ Onion, chopped

1 Bouquet Garni

Salt & Pepper

25g/1oz Butter

2 tbsp Olive Oil

1 Clove of Garlic, finely chopped

2 tbsp fresh parsley, chopped

2 tbsp Fresh White Breadcrumbs




1. Remove the orange corals and reserve them. Slice the remaining white tissue horizontally into two equal-sized circles and remove and discard any black bits or tough grey skin if necessary.


2. Place the cleaned scallops in a saucepan with the white wine and water. Add the coral, chopped onion and bouquet garni and season to taste with salt and freshly ground black pepper. Bring the liquid slowly to the boil. Cover the saucepan and simmer gently for 5 minutes.


3. Preheat the grill to medium. Remove the scallops from the pan with a slotted spoon and place in a shallow flameproof dish large enough to take them in one layer then add the parsley, breadcrumbs salt and pepper and mix well.


4. Heat the butter and olive oil in a small saucepan until the butter sizzles then drizzle the melted butter and oil over the top of the scallop mixture.  Grill until the scallops are golden - about 3-5 minutes.



Serving Suggestions :


Sauté Potatoes,  Green Salad


Banana Yoghurt Custard


More Shellfish  Recipes  |  General Fish Prep & Cooking Times   |   More Scallops recipes


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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

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