Easy Coquilles St Jacques

Name: Easy Coquilles St Jacques
Ingredients: 2 tbsp butter; 4 None spring onions, chopped; 2 cloves garlic, crushed; 2 tsp Dijon mustard; 2 tbsp verjuice (or white wine); 1/2 cup half and half; 16 None scallops, and their shells, for serving; 1/2 cup fresh breadcrumbs; 2 tbsp freshly grated Parmesan; 2 tbsp fresh parsley, chopped; None None Lemon wedges, to serve

11 ingredients

4 steps

Ingredients

2 tbsp butter
4 None spring onions, chopped
2 cloves garlic, crushed
2 tsp Dijon mustard
2 tbsp verjuice (or white wine)
1/2 cup half and half
16 None scallops, and their shells, for serving
1/2 cup fresh breadcrumbs
2 tbsp freshly grated Parmesan
2 tbsp fresh parsley, chopped
None None Lemon wedges, to serve

Directions

1

Melt butter in a skillet on medium heat. Saute spring onions and garlic for 2-3 mins, until softened. Stir in mustard and verjuice to combine. Simmer for about 2 mins, or until reduced by half.
2

Stir in half and half and bring to boiling point. Remove from heat, add scallops and toss well. Preheat grill to high.
3

Transfer scallops to ovenproof serving dishes or back into shells with sauce.
4

Preheat broiler to high. In a bowl, combine breadcrumbs, Parmesan and parsley. Sprinkle over scallops. Cook under the broiler for 2-3 mins, until bubbling. Serve with lemon wedges.