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Before starting this Coquilles Saint-Jacques à la Bretonne recipe, make sure you have organised all the necessary ingredients.
Open the shells, making sure not to damage the scallops. Using a knife, scrape the inside of the top shell. This operation should be quite easy, as the top shell is flat.
Open the shell completely.
Remove the scallop from the hollow bottom shell by scraping with a knife. Make sure you do not damage the flesh. Set the shells aside.
Separate the scallop and roe from the beards.
Cut the scallops in half. Thoroughly wash the scallops and roes. Drain.
Steep the bread (crust removed) in cold milk.
Peel and slice the onions, shallots and garlic.
In a non-stick frying pan, sweat the onions, shallots and garlic in 100 grams of butter.
Cover with a lid and cook for 40 minutes on low heat.
The ingredients should slowly caramelize.
Add flour to thicken the sauce (this technique is called 'singer').
Stir with a spatula.
Moisten with dry white wine.
Stir again and let the preparation thicken on low heat.
Add the scallops and roes...
... the bread...
... and the chopped parsley and chervil. Stir well and season with salt, ground pepper and a pinch of Espelette pepper.
In an oven dish, spread a layer of coarse salt. Place the empty shells on top (the shells should have been washed beforehand). The shells should be stable.
Fill the shells with the preparation.
Cover with breadcrumbs...
... and a knob of butter.
Cook in an oven (grill function) or a salamander until the surface is golden. Serve immediately.