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Coquilles St-Jacques

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The hand-dived scallops from Farm-Direct are absolutely delicious.  Don’t be afraid of opening them – use a well-folded teatowel to protect your hand, and much like oysters you need to hold them curved side down and insert a knife on the side furthest from you.  Then slide the knife in a curving motion towards you along the inside of the shell , protecting your hand with the folded teatowel.  This is a traditional Breton recipe and we love it – perfect starter for 4.

12 scallops
3 stalks of thyme
2-3 stalks of parsley
175ml dry white wine
Pinch each of salt and pepper
50g salted butter
3 shallots, finely chopped
1 clove garlic, crushed
2 heaped tablespoons plain flour
Plain breadcrumbs
80g salted butter
Cleaned, reserved curved shells to serve

1) Place the cleaned scallops in a medium saucepan.  Add the herbs, wine and seasoning along with 300ml water.  Heat over a medium flame and, as soon as the pan comes to a soft boil, switch off the heat and let the scallops cool in the liquor.  Take out the herbs when cool.

2) In a separate pan, heat the 50g butter and gently fry the shallots until transparent.  Add the garlic and stir for a minute before adding the flour to make a roux.  Allow the roux to cook for 4-5 minutes over a gentle heat, stirring frequently.  Take the pan off the heat and add the liquor a little at a time to form a sauce which is quite thick – you will probably need most of the liquid.  Stop adding when the sauce is thick enough to still form a soft heap on the spoon without collapsing.

3) Return the pan to the heat and bring to a simmer.  Turn off and let it cool slightly.

4) Cut each scallop in 2 and divide them between the cleaned, empty curved shells.  Spoon over the sauce – don’t over fill!  Cover with breadcrumbs and dot with butter.  Heat the oven to 220 centigrade, 200 fan and bake them for about 5-8 minutes until golden brown, bubbling and seriously hot.   

Buy the ingredients for this recipe:

Picture of Organic Salted Butter (250g)
Organic Salted Butter (250g)
£2.29
From Ivy House Farm's organic dairy near Frome in Somerset


Picture of Wessex Mill Plain White Flour (1.5kg)
Wessex Mill Plain White Flour (1.5kg)
£1.60
From Wessex Mill, Wantage, Oxon


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The very best 'thing' over Easter has been the fresh fish. Having watched your video about the Cornish fishermen,I went on Thursday(before Goodfriday) and got fish that had been swimming around earlier that day and bound for the sushi restaurants in the city. The freshest monkfish ever.Really amazing.
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