Breton-style, scallops can be cooked on skewers (with bacon bits interspersed) as well as in shells with butter and herbs, or simply by swimming, or even raw in a salad, but, here, they are cooked with white wine and herbs, in the shell and au gratin.
Ask the fishmonger to shell the scallops, setting aside the beards and trimmings. Chill the walnuts with their coral and wash the shells carefully. peel and finely chop the onions and shallot. Melt 30 g of butter in a large saucepan, add the onions and the shallot, sauté gently without colouring. Add the white wine and the scallop trimmings, salt and pepper, cover and cook gently for a good hour.
Cut the scallops into large strips or dice and immerse them in this simmering liquid, let them poach for 6 to 7 minutes (the white scallop should become completely opaque). Drain them, as well as the coral. Gently melt the remaining butter as you fill the shells. Finely chop the parsley.
Spread in each shell first a little breadcrumbs, then 1 teaspoon of strained broth, the scallops, chopped parsley, a little more breadcrumbs, and finish with the melted butter. Arrange the shells thus garnished on the sheet of the oven and brown them for a few minutes, until the breadcrumbs turn blond.
Source:Regional cuisines of France. Editions du Fanal.
