Scallops in shallot sauce (Coquilles St.-Jacques Bordelaise)

1. 1

   Sprinkle scallops with salt and pepper.

2. 2

   Heat 2 tablespoons of butter in large, heavy skillet and add scallops.

3. 3

   Cook, shaking skillet often and stirring the scallops so they cook evenly, 3 or 4 minutes.

4. 4

   Heat remaining 4 tablespoons of butter in second skillet and add shallots and bread crumbs.

5. 5

   Cook, shaking skillet and stirring, over relatively high heat until shallots are lightly browned.

6. 6

   When scallops have cooked 3 or 4 minutes and are well heated throughout, scatter shallot mixture over all and stir gently to blend.

7. 7

   Sprinkle with parsley and stir.

8. 8

   Cook about 30 seconds and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.