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Easy fish terrine

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Breton shells

 


Who does not dream of tasting succulent scallops, especially if they are well cooked? Dream no more, we have selected for you a delicious recipe for scallops à la Bretonne that will not disappoint you, on the contrary! A refined and gourmet starter, ideal for wowing your friends and family during a festive dinner. To your stoves!


INGREDIENTS: 6 PERS.

  • 18 scallops
  • 6 rusks
  • 3 slices of stale bread
  • 2 glasses of white wine
  • 1 glass of milk
  • 6 shallots
  • 4 onions
  • 2 cloves garlic
  • 3 sprigs of fresh parsley
  • 1 C. heavy cream
  • 60 g butter
  • Coarse salt
  • Salt pepper


PREPARATION:

  1. Preheat the oven to th.6 (180 ° C). Clean the scallops then open and remove them. Cut the nuts in half. Choose 6 beautiful shells and save them for presentation.
  2. Peel the shallots and onions then cut them into cubes. Wash, dry and chop the parsley. Peel the garlic cloves and squeeze them.
  3. Dip the stale bread in the milk. Reduce the rusks to breadcrumbs.
  4. Heat 30 g of butter in a saucepan and sauté the onions and shallots for about 10 minutes, without browning them. Then add the white wine and boil and evaporate two thirds. Pour in the crème fraîche, the soaked breadcrumbs and the garlic. Mix everything well.
  5. Add the scallops then salt and pepper. Simmer only a few minutes. Remove from the heat and let cool for 15 minutes.
  6. Place the empty shells on a baking sheet on a bed of coarse salt. Garnish the shells with the scallop mixture then sprinkle with rusk powder, parsley and the rest of the butter.
  7. Bake and brown for about 10 minutes.


TIPS

In this scallop recipe, the nuts should not overcook otherwise they will become a little “rubbery”: 1 to 2 minutes is more than enough. To make a little more “Brittany”, you can use cider rather than white wine ...

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