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Food
Coquilles Saint-Jacques a la Bretonne (Scallops with Butter and Bread Crumbs)

Individual gratin dishes are perfect for this treat. We tested ours in an oval gratin dish.

12 large sea scallops
1 stick butter, melted
1 small garlic clove, crushed
1 small shallot, finely minced
1 tablespoon chopped fresh parsley
1/4 cup dried bread crumbs (we used days-old French bread)
Salt and pepper
1 tablespoon lemon juice

Preheat the oven to 425 degrees.

Wash the scallops and cut away the tough muscle from the side if it is still attached. Cut into 1/2-inch pieces. Dry thoroughly with paper towels.

Using 4 individual gratin dishes, spoon a little of the melted butter into the bottom of each. Combine the garlic, shallots, parsley, bread crumbs and seasoning to taste, then sprinkle a little of the mixture into each dish.

Divide the scallops evenly between the shells and cover with the remaining bread crumb mixture. Drizzle the rest of the butter over the mixture and add a little lemon juice to each dish.

Place on a baking sheet and cook for 12 to 15 minutes until the scallops turn white and are cooked through. Cool slightly before serving. Makes 4 servings.

"The Impressionists' Table" by Pamela Todd

Thursday, August 02, 2001

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