Breton-Style Scallops – A Traditional Family Recipe

A recipe from my mom, Breton-style scallops or “grandmother’s way.”

In the past, this was the only way to enjoy scallops. The scallops are served in their shells, coated with a rich, creamy sauce, and topped with breadcrumbs. The whole dish is baked until golden and bubbling, resulting in a warm, comforting meal. I took the liberty of adding some mushrooms and spinach to the original recipe (my grandmother’s). Best enjoyed with a nice glass of white wine!

Perfect to savor with a dry white wine.

Ingredients (for 4 people) :

• 12/16/20 prepared scallops (noix de Saint-Jacques)

• 2 shallots

• Unsalted butter (don’t hesitate to use plenty)

• 100 ml dry white wine

• 750 ml fish stock or milk

• Breadcrumbs

• About 150 grams button mushrooms

• Spinach (optional)

• 1 bay leaf

• 1 tablespoon flour

Instructions :

Start by finely chopping the shallots and button mushrooms.

In a pan over medium heat, sauté the shallots and mushrooms in butter.

When the shallots become translucent, sprinkle in a tablespoon of flour and stir well. Then add the dry white wine, followed by the fish stock or milk. Add a bay leaf, thyme, or other herbs to flavor the sauce. Season with salt and pepper. Stir again; the mixture will thicken. You can add some fresh spinach leaves at this stage (optional).

Poach the scallops in this mixture for 2 to 3 minutes, depending on their size.

Place the scallops in individual ovenproof dishes.

Sprinkle breadcrumbs over the scallops and add a small knob of butter on top.

Gratin under the broiler until golden and bubbly, then serve immediately!