Testaceous bivalvular mollusks, having a semi-circular shell grooved on the sides forming rays on each valve toward the edges. They are eaten, although of a tough nature.

(1074). Scallops A La Brestoise (Petoncles A La Brestoise)

Cook the scallops in a sautoir with white wine and half as much mushroom liquor, drain and chop them well. Fry in butter without coloring, finely cut up onions, moisten with the scallop broth, add fresh breadcrumbs, and let cook slowly for ten minutes, then add well-chopped lobster coral, fine herbs, salt, nutmeg, a dash of cayenne, a piece of butter and the chopped scallops; mix thoroughly and with this preparation garnish the scallop shells full and rounded on top; besprinkle with fresh bread-crumbs, pour over a little butter, and set them in a moderate oven; when a fine color, dress crown-shaped on folded napkins with sprigs of parsley in the center.

(1075). Scallops A La Havraise (Petoncles A La Havraise)

Pour white wine into a saucepan; add the scallops and take them off at the first boil; drain and mince them finely. Fry without coloring some chopped shallots, dredge over a little flour, add the minced scallops and their broth reduced; lobster coral and chopped up parsley. Fill well buttered scallop shells with this preparation, having them rounded on the top, strew over bread-crumbs, besprinkle with butter and color in a hot oven, then dress them on a napkin in a straight row, and garnish with sprigs of parsley.

(1076). Scallops A La Mariniere (Petoncles A La Mariniere)

This simple dish is highly appreciated by amateurs of shell-fish. Cut the scallops up into quarter-inch squares; put them back on their deep shells; season with salt and pepper, dredge over some finely chopped fresh mushrooms, parsley and bread-crumbs, and lay on each a small piece of butter, also a teaspoonful of white wine. Cook in a hot oven from ten to twelve minutes, and after removing them, pour over a little lemon juice, then dress on folded napkins garnishing with sprigs of parsley.

Fig. 277.

Fig. 278.

(1077). Scallops, Orly (Petoncles A La Orly)

Put the scallops into a bowl with salt, pepper, nutmeg, shallots, oil and lemon juice, let marinate for one hour, then roll them in cracker-dust and plunge them into hot, white frying fat to fry a fine color. They are to be dressed on a folded napkin and garnished with fried parsley, serving a tomato sauce (No. 549) separately.

With Milk And Flour

Season with salt and pepper; moisten with a little milk, roll them in flour and fry a golden brown; drain, wipe and dress the scallops on a folded napkin.

With Eggs And Bread-Crumbs

Season the scallops with salt and pepper, immerse in beaten eggs, roll in bread-crumbs and fry to a nice color; drain, wipe and dress on a napkin.

(1078). Scallops On Toast, Baked (Croutesde Petoncles Au Gratin )

Toast some slices of Jocko bread (No. 3416), and lay them on a well buttered dish. Blanch the scallops in a little white wine, salt and pepper, range them on the toast, one beside the other, very close together. Mix the scallop broth with some bechamel sauce (No. 409), and with this cover all the scallops and toast; besprinkle with bread raspings, grated cheese and butter, and brown them in a hot oven.

(1079). St. Jacques Shells, Parisian Style - Large Species Of Scallops (Coquilles St, Jacques A La Parisienne - Grands Petoncles)

Open eight or ten large, fresh St. Jacques shells (Fig. 277 - large species of scallops), detach the meats, also the white and red milts, poach with a little white wine, drain and cut them into dice pieces; keep this salpicon aside. Fry some chopped onions and shallots in butter, add raw mushrooms cut in small squares and let cook until they have reduced their moisture, then put in the prepared salpicon five or six minutes later. Season the stew, thickening with freshly reduced bechamel (No. 409), boil again for a few moments without ceasing to stir; it should now be quite consistent; finish off of the fire with a dash of cayenne pepper, a piece of fresh butter and a piece of red butter (No. 580). Take the stew up with a spoon and fill the shells, bestrew the preparation with bread-crumbs, sprinkled over with melted butter and then bake in a moderate oven for ten minutes, take out and dress.