Scallops Bourguignonne

1. 1

   Poach scallops in red wine to cover, seasoned with salt, thyme, 1 tablespoon chopped parsley, 1 teaspoon chopped shallot, and 1 chopped clove garlic.

2. 2

   The scallops will cook very quickly, in a little more than a minute.

3. 3

   Do not let them shrink and get tough but scoop them out the minute they are done and arrange them in buttered individual ramekins or shells.

4. 4

   Make beurre l'escargot by creaming the butter with the rest of the garlic, 3 finely chopped shallots, and 5 to 6 tablespoons chopped parsley.

5. 5

   Top each ramekin of scallops with a good spoonful of the butter and sprinkle with almonds or sesame seeds.

6. 6

   Put under broiler flame just long enough to brown well on top.

7. 7

   Serve as first course at dinner or a main course at luncheon.

8. 8

   With this, drink the same red wine used cooking, perhaps a Fleurie.

No additional tips available.