Featured RecipeLinguini with Scallops and Broccoli
Browse Recipes by Category
Enjoy your favorite recipe with wines selected by Jacques Franey, Pierre's son. Contact Domaine Franey.
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!
INGREDIENTS1 pound fresh bay scallops
8 tablespoons of butter
3 tablespoons finely chopped shallots
2 tablespoons pine nuts
1 tablespoon chopped parsley
1/3 cup fine, fresh bread crumbs
1 tablespoon lemon juice
PREPARATION1. 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.