Crusty bread
Try our next level recipe for crusty white bread - it takes a lot longer to prepare but the result will be the best loaf of bread you've baked at home
Scallops a la Brettone
Serves 6 as a starter
Easy
Prep:
Cook:
Impress dinner guests with these scallops. Serve in their shells along with with fresh baguettes and salted butter, and pair with a crisp dry white wine
Skip to ingredients
- 1 slice white breadcrusts removed
- 50ml milk
- 75g salted butterplus 25g cut into 6 cubes
- 2 shallotsfinely chopped
- 2 onionsfinely chopped
- 2 garlic clovescrushed
- 2 tsp plain flour
- 250ml white wine
- 50ml double cream
- 9 king scallopswith their shells, cleaned and cut in half, 6 shells reserved
- 1kg gros sel(coarse, unrefined sea salt; available online)
- 100g dried breadcrumbs
- small handful of parsleyfinely chopped
Nutrition: Per serving
- kcal316
- fat19g
- saturates12g
- carbs21g
- sugars6g
- fibre1g
- protein7g
- salt0.77g
Method
step 1
Tear the bread into small pieces, tip into a bowl, pour over the milk and set aside. Melt the 75g butter in a frying pan over a low-medium heat and cook the shallots, onions and garlic for 30-35 mins, stirring occasionally until completely softened. Stir in the flour and cook for 2-3 mins. Pour in the wine, turn up the heat and bubble until the liquid has reduced by two-thirds. Stir in the cream and soaked bread, mixing well, then season to taste. Add all of the scallops and cook for 2-3 mins more, then remove from the heat and leave to cool.
step 2
Heat the grill to high. Sprinkle the gros sel over a large baking tray and arrange the empty scallop shells on top. Evenly fill each shell with the scallop mixture, then scatter over the breadcrumbs and parsley. Top each with a cube of butter.
step 3
Grill for 10 mins until the tops are golden, then serve from the tray or on individual plates, using the gros sel to hold the shells in place.
