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Scallops with Shallot Butter and Pine Nuts
from Craig Claiborne's The New New York Times Cookbook
, page 381
A nice first course for your Thanksgiving dinner this year!
INGREDIENTS
1 pound fresh bay scallops8 tablespoons of butter
3 tablespoons finely chopped shallots
Salt
2 tablespoons pine nuts
1 tablespoon chopped parsley
1/3 cup fine, fresh bread crumbs
1 tablespoon lemon juice
PREPARATION
1. Preheat the oven to 450 degrees.2. Rinse the scallops and pat them dry.
3. Work the butter with the fingers until it is soft. Add the shallots, salt to taste, pine nuts, parsley, bread crumbs and lemon juice.
4. Add equal amounts of scallops to each of 8 scallop shells or ramekins. Top the scallops with equal portions of the butter. Place on a baking dish and bake for 10 minutes, or until piping hot and bubbling.