Breton-Style Scallops

Ingredients

• 4 pieces Scallops (with shells) (preferably fresh, with shells)
• 45 g Half-salted butter (Brittany) (one large knob (~25 g) + small knobs for finishing (~20 g))
• 0.5 unit Yellow onion (half a large onion, finely chopped)
• 2 unit Shallots (peeled and finely chopped)
• 100 ml Dry white wine (preferably dry and fruity)
• 30 ml Thick crème fraîche (2 tablespoons)
• 1 tbsp Flat-leaf parsley + chives (chopped mix, about 10 g)
• 30 g Homemade breadcrumbs (crushed rusk) (3 crushed rusks, more flavorful than industrial breadcrumbs)
• 1 pinch Fleur de sel (to taste)
• 1 pinch Freshly ground black pepper (to taste)

Instructions

1. Prepare the ingredients

   Finely chop the onion and shallots, mix the parsley and chives, crush the 3 rusks into coarse breadcrumbs and measure the wine, cream and butter.

   Time: PT5M

2. Preheat the oven

   Preheat the oven to 210 °C (thermostat 7).

   Time: PT10M

   Temperature: 210°C

3. Sauté onion and shallots

   Melt 25 g of half-salted butter in the pan over low heat, add the chopped onion and shallots and cook until they become translucent and lightly golden, without excessive browning.

   Time: PT5M

4. Deglaze with white wine

   Increase the heat slightly, pour in the dry white wine and let it reduce by half (about 3 minutes).

   Time: PT3M

5. Incorporate the cream and season

   Add the crème fraîche, a pinch of fleur de sel and freshly ground black pepper. Let the sauce thicken slightly, stirring, for 3 minutes.

   Time: PT3M

6. Add the scallops

   Gently place the scallops into the sauce, coating them quickly without further cooking.

   Time: PT2M

7. Arrange the scallops in the dish

   Transfer the scallops (with their shells) into the ovenproof dish, keeping them stable. Spoon the remaining sauce over each shell.

   Time: PT2M

8. Sprinkle the breadcrumbs and butter

   Scatter the homemade breadcrumbs over each shell, add the chopped herbs, then place a few small pieces of butter (≈20 g) on top.

   Time: PT2M

9. Gratin the dish in the oven

   Bake for 10 minutes, until the breadcrumbs are golden and the sauce is lightly bubbling.

   Time: PT10M

   Temperature: 210°C

10. Serve

    Remove the dish from the oven, let rest for 2 minutes, then serve immediately, garnished with a drizzle of fresh parsley if desired.

    Time: PT2M

Nutrition Facts

Calories

340

Protein

20 g

Carbohydrates

15 g

Fat

25 g

Fiber

2 g

Ingredient Substitutions

• Instead of Scallops (with shells): Frozen scallops (thawed)
• Instead of Half-salted butter (Brittany): Unsalted butter
• Instead of Dry white wine: Fish stock
• Instead of Thick crème fraîche: Liquid cream
• Instead of Homemade breadcrumbs (crushed rusk): Industrial breadcrumbs

Equipment Needed

• Large frying pan
• Oven
• Ovenproof dish (or baking sheet)
• Chef's knife
• Cutting board
• Measuring spoons
• Measuring cup
• Mixing bowl
• Wooden spatula
• Kitchen gloves

Critical Steps — Do Not Skip

• Deglaze properly with white wine to capture the fond.
• Do not overcook the scallops before the oven step.
• Maintain the oven temperature (210 °C) for optimal browning.
• Watch the sauce reduction so it thickens without burning.

Chef Tips from the Video

• Use Breton half-salted butter for an authentic taste and slight salinity.
• Choose small scallops (in shells) for more even cooking.
• Add a small knob of butter just before serving for extra shine.
• Serve with a dry white wine such as Muscadet or Sancerre to enhance the marine flavors.

Troubleshooting

Storage

Refrigerator: Keep uncooked scallops in their shells, covered, for up to 24 h in the refrigerator.

Freezer: Do not freeze already cooked scallops; the texture will deteriorate.

Room temperature: Consume immediately after cooking, otherwise keep chilled.

Make-Ahead Tips

• The sauce can be prepared the day before and gently reheated before adding the scallops.
• The shells can be cleaned and stored in the refrigerator, ready to assemble on the day.
• Pre‑grind the breadcrumbs and chop the herbs ahead of time to save time.