Leeks

Saint-Jacques shells à la Provençale

Name: Saint-Jacques shells à la Provençale
Prep time: 45 min
Cook time: 15 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 1 chopped onion; 2 garlic cloves; Fresh thyme and parsley; 1/2 package of 250 g (2 cups) of sliced leeks; 250 ml (1 cup) of butter; 250 ml (1 cup) of dry white wine; 24 small scallops (of equal size); 60 ml (1/4 cup) of finely chopped fresh parsley; 250 ml (1 cup) of breadcrumbs; 6 commercial Saint-Jaques shells

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Author: Les Cultures de chez nous

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Preparation 30

Baking 15

Portions 4

Freezing No

Budget

Ingredients Preparation

Ingredients

1 chopped onion
2 garlic cloves
Fresh thyme and parsley
1/2 package of 250 g (2 cups) of sliced leeks
250 ml (1 cup) of butter
250 ml (1 cup) of dry white wine
24 small scallops (of equal size)
60 ml (1/4 cup) of finely chopped fresh parsley
250 ml (1 cup) of breadcrumbs
6 commercial Saint-Jaques shells

Preparation

Side-by-side mode

In a pan, brown onion, garlic, sliced leeks, thyme, and parsley are mixed with half of the butter. Add white wine and bake at very low heat for about 15 minutes. Remove the herbs bouquet. Add scallops to the sauce.
Bake for a few minutes. Scallops are ready when their flesh is opaque and the center stays lightly translucent. (It'll become too rubbery if overcooked)
Set remaining butter with breadcrumbs and chopped parsley. Spread scallops sauce into shells and coat with breadcrumbs mixture. Serve warm.