ScallopsBreton style

Breton-style scallops

A symbol of seaside festivities and gastronomy, Breton-style scallops are an essential part of regional cuisine. Melt-in-the-mouth, fragrant and baked au gratin, they are as appealing for their simplicity as they are for their elegance at the table.

©Breton-style scallops with breadcrumbs and butter|AI generated

Ingredients

Serves 6 :

6 scallops
20 g butter
breadcrumbs
1 onion
1/2 glass of milk
fresh cream
2 shallots
parsley
garlic

Recipe

Preparation time: 25 minutes – Cooking time 10 minutes

1. Remove the scallops and cut them in half. Keep 2 shells for presentation.
2. Peel the shallots and onion and dice them.
3. Peel and squeeze the garlic clove.
4. Heat the butter and sauté the onions and shallots for about 10 mins, without browning them.
5. Pour in the crème fraîche and garlic. Mix well.
6. Add the scallops and season with salt and pepper. Simmer for 4 minutes.
7. Remove from the heat and leave to cool for 15 minutes.
8. Remove the empty scallops and fill them with the mixture, add the breadcrumbs and place in the oven to brown for around 10 minutes.

Enjoy your meal!

History and tradition of the scallop

The scallop, Pecten maximus, is an emblematic mollusc of the Atlantic seaboard. Brittany, and particularly the Bay of Saint-Brieuc, is one of the main fishing grounds for this noble shellfish.
It owes its name to the pilgrimage to Compostela: pilgrims wore the shell on their cloaks as a sign of recognition.

Protected by strict quotas and controlled fishing, the Bay of Saint-Brieuc scallop enjoys international recognition for its quality. Over the years, it has established itself as an exceptional product, emblematic of the festive tables of Brittany.

How do you cook scallops?

Scallops can be prepared in a number of ways: simply pan-fried in butter, in carpaccio, in a cider sauce or baked au gratin.
The “Breton” version consists of cooking it with shallots, butter, cream and breadcrumbs au gratin. The result is a generous, tasty recipe that enhances the delicacy of the walnut without masking it.

You will need

a kitchen knife
a chopping board
a frying pan
a saucepan
an oven
2 empty shells for presentation

Tips and advice

Freshness first: choose fresh scallops in season (October to April for the Bay of Saint-Brieuc).
Quick pre-cooking: scallops need to be cooked very quickly (2 to 3 minutes is enough) to remain tender and melt-in-the-mouth.
Vary the flavours: add a drizzle of dry white wine or a dash of cider to spice up the sauce.

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