Grilled Scallops Provencal HT MC French
4 Hot Fish Vegetables
herbs Alcohol Main Course France Europe
Scallops (with Coral)
tbsp Dry White Wine
tbsp Olive Oil
Clove of Garlic, finely chopped
tbsp fresh parsley, chopped
tbsp Fresh White Breadcrumbs
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.
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.
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 :
Shellfish Recipes | General
Fish Prep & Cooking Times |
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