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Scallops a la Brettone

Two servings of scallops a la Brettone

Scallops a la Brettone

Name: Scallops a la Brettone
Prep time: 40 min
Cook time: 1 h 15 min
Total time: 1 h 55 min
Yield: Serves 6 as a starter
Cuisine: French
Ingredients: 1 slice white bread crusts removed; 50ml milk; 75g salted butter plus 25g cut into 6 cubes; 2 shallots finely chopped; 2 onions finely chopped; 2 garlic cloves crushed; 2 tsp plain flour; 250ml white wine; 50ml double cream; 9 king scallops with their shells, cleaned and cut in half, 6 shells reserved; 1kg gros sel (coarse, unrefined sea salt; available online); 100g dried breadcrumbs; small handful of parsley finely chopped

Manon Lagreve

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Serves 6 as a starter

Easy

Prep: 40 mins

Cook: 1 hr and 15 mins

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Impress dinner guests with these scallops. Serve in their shells along with with fresh baguettes and salted butter, and pair with a crisp dry white wine

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Scallops – or Saint-Jacques in French – is an iconic product of where I’m from in Brittany. In my family, we often cook them ‘a la Bretonne’, and not only do they make the perfect starter, but also look so chic, as you serve them in their shells. You can easily prepare them the day before and simply reheat them on the day. I love serving them with fresh baguettes and salted butter, and this pairs perfectly with a crisp, cold glass of dry white wine. Manon Lagrève

Ingredients

Nutrition

Units:

MetricUS

1 slice white bread

crusts removed
50ml milk
75g salted butter

plus 25g cut into 6 cubes
2 shallots

finely chopped
2 onions

finely chopped
2 garlic cloves

crushed
2 tsp plain flour
250ml white wine
50ml double cream
9 king scallops

with their shells, cleaned and cut in half, 6 shells reserved
1kg gros sel

(coarse, unrefined sea salt; available online)
100g dried breadcrumbs
small handful of parsley

finely chopped

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Nutrition: Per serving

kcal316
fat19g
saturates12g
carbs21g
sugars6g
fibre1g
protein7g
salt0.77g

Method

step 1

Tear the bread into small pieces, tip into a bowl, pour over the milk and set aside. Melt the 75g butter in a frying pan over a low-medium heat and cook the shallots, onions and garlic for 30-35 mins, stirring occasionally until completely softened. Stir in the flour and cook for 2-3 mins. Pour in the wine, turn up the heat and bubble until the liquid has reduced by two-thirds. Stir in the cream and soaked bread, mixing well, then season to taste. Add all of the scallops and cook for 2-3 mins more, then remove from the heat and leave to cool.
step 2

Heat the grill to high. Sprinkle the gros sel over a large baking tray and arrange the empty scallop shells on top. Evenly fill each shell with the scallop mixture, then scatter over the breadcrumbs and parsley. Top each with a cube of butter.
step 3

Grill for 10 mins until the tops are golden, then serve from the tray or on individual plates, using the gros sel to hold the shells in place.

Recipe from Good Food magazine, December 2025

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