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Le Chaudron recipe
Coquilles Saint-Jacques de Tata Renée
Aunt Renée's baked scallop shells
⏱ 45 minServes 4Medium320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 g (18 oz)fresh scallops with roe
50 g (2 oz)salted butter
130 g (5 oz)crustless sandwich bread
1bowl of milk
1/2shallot
1small fresh garlic clove
1/2bunch fresh parsley
3 tbspheavy cream
1/2small glass white wine
4 tbspbreadcrumbs- 20 gbutterfor the topping
1 tspsalt
½ tsppepper
- 500 g (18 oz) fresh scallops with roe
- 50 g (2 oz) salted butter
- 130 g (5 oz) crustless sandwich bread
- 1 bowl of milk
- 1/2 shallot
- 1 small fresh garlic clove
- 1/2 bunch fresh parsley
- 3 tbsp heavy cream
- 1/2 small glass white wine
- 4 tbsp breadcrumbs
- 20 g butter for the topping
- 1 tsp salt
- ½ tsp pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Finely chop the 500 g (1 lb) scallops and roe with a knife — never in a food processor — to keep the texture. Finely chop the half shallot too and set aside.
- Remove the crust from the bread and soak the 130 g (4½ oz) crumb in a soup plate with just enough milk to cover while you prepare the rest.
- Melt the 50 g (3½ tbsp) salted butter in the skillet. When it sizzles and turns light brown, add the scallops and shallot and cook for 2 minutes over high heat.
- Mince the garlic very finely and add it to the pan, then deglaze with the half glass of white wine and reduce for 1 minute.
- Add the bread, lightly squeezed but still a little moist with milk, then the chopped half bunch of parsley. Mix gently and season with salt and pepper.
- Add the 3 tablespoons cream and mix: it should be nice and creamy. Divide among the 4 scallop shells or ramekins.
- Sprinkle each with breadcrumbs and top with a nice piece of butter. Bake in a preheated 180 °C (350 °F) oven for 10 to 15 minutes, depending on your oven, until the breadcrumbs are golden. Serve right away.
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