Scallops Bourguignonne

Directions

1. 1
   Poach scallops in red wine to cover, seasoned with salt, thyme, 1 tablespoon chopped parsley, 1 teaspoon chopped shallot, and 1 chopped clove garlic.
2. 2
   The scallops will cook very quickly, in a little more than a minute.
3. 3
   Do not let them shrink and get tough but scoop them out the minute they are done and arrange them in buttered individual ramekins or shells.
4. 4
   Make beurre l'escargot by creaming the butter with the rest of the garlic, 3 finely chopped shallots, and 5 to 6 tablespoons chopped parsley.
5. 5
   Top each ramekin of scallops with a good spoonful of the butter and sprinkle with almonds or sesame seeds.
6. 6
   Put under broiler flame just long enough to brown well on top.
7. 7
   Serve as first course at dinner or a main course at luncheon.
8. 8
   With this, drink the same red wine used cooking, perhaps a Fleurie.