In Breton tradition, scallops shine in various dishes—from skewered with bacon, buttered in shells, simply seared, or raw in salads. This classic preparation poaches them in white wine with herbs, then gratins them in the shell for a rich, flavorful result.
Ask your fishmonger to shell the scallops, reserving the beards and trimmings. Chill the scallop nuts with their coral and thoroughly clean the shells. Peel and finely chop the onions and shallot. In a large saucepan, melt 30g of butter over medium heat. Add the onions and shallot, sautéing gently without browning. Pour in the white wine and scallop trimmings, season with salt and white pepper, cover, and simmer gently for about 1 hour.
Cut the scallops into large strips or dice and poach them in the simmering liquid for 6-7 minutes until the white flesh turns completely opaque. Drain the scallops and coral. As you prepare the shells, gently melt the remaining butter. Finely chop the parsley.
In each shell, layer a bit of breadcrumbs, 1 teaspoon of strained broth, the scallops, chopped parsley, more breadcrumbs, and top with melted butter. Place the filled shells on a baking sheet and broil under the oven grill for a few minutes until the breadcrumbs turn golden blond.
Source: Regional Cuisines of France, Éditions du Fanal.
