by Lesley Allen

Created on: February 18, 2008   Last Updated: February 11, 2012

It's only in the last few years that I've come to love seafood so much. We are lucky enough to live close to the sea and the wonderful sandy beaches of the Normandy coastline. It's therefore no surprise to find that oysters and scallops appear on almost every restaurant menu for miles around. In any case, seafood is especially popular across the whole of France, scallops being particularly esteemed. They are wonderfully rich in vitamins and minerals, as well as being an excellent source of protein.

Scallops are usually sold without their shells because, unlike other seafood such as mussels or oysters, only part of the scallop (the pale adductor muscle and the orange roe) is eaten. The best ones to look for are firm, creamy and moist with a sweet aroma, and preferably unsoaked. Although scallops soaked in water are whiter and may look inviting, they are not as flavorsome or as tender. Scallops can be refrigerated for a couple of days if necessary, but it is best to use them as soon as possible after purchase to ensure the fullest and sweetest flavor. They can also be frozen for use in stews and fish soups.

Perhaps the most popular way to serve scallops is in the traditional dish Coquilles Saint-Jacques.

COQUILLES SAINT-JACQUES

Ingredients:
750g scallops
250g button mushrooms
90g butter
2 cups water
1 chicken stock cube
1 cup dry white wine (Chardonnay or Muscadet is good)
2 tablespoons cornflour
1 cup milk
2 tablespoons cream
2 teaspoons lemon juice
1 cup wholemeal (whole-wheat) breadcrumbs
2 tablespoons parmesan cheese
4 spring onions or shallots, chopped

Method:
In large heavy-based saucepan place scallops, mushrooms, crumbled stock cube, wine, and water.
Heat until scallops are opaque. Do NOT boil.
Remove scallops and mushrooms, drain on kitchen paper and place to one side.
Strain remaining stock and return to pan. Boil this quickly until it is reduced to 1 cup.
Melt 60g of the butter in a saucepan, add cornflour, and stir over heat for 1 minute.
Gradually add stock and milk, stirring continuously until mixture boils and thickens.
Reduce heat and simmer for 1 minute.
Add cream and lemon juice.
Combine remaining 30g butter in a bowl with breadcrumbs, chopped onions and cheese.
Spoon scallops and mushrooms into individual scallop dishes.
Spoon sauce over the scallops.
Sprinkle with breadcrumb mixture.
Pop under a grill until the top is golden brown.
Serve while still piping hot.

If you want to add more seafood to your diet, this is an excellent way to start.

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