Coquilles a la Bretonne

Course Entree fish
Cuisine Frans
Servings 4 pax


  • 8 pcs coquilles from the shell, cleaned
  • Broodkruim fine
  • Bieslook
  • 120 g Boter


  • Clean the shells of the scallops. Bebot the shells with half, 15 g per shell, of the butter and sprinkle with a tablespoon of bread crumbs. Place the scallops and sprinkle with salt and pepper. Sprinkle some bread crumbs and put the rest of the butter in very small pieces. Place them uncovered for 20 minutes in an oven at 180ºC. The breadcrumb must be nicely yellowish brown, but still a bit moist. Sprinkle with some chives and parsley and serve in the shell.
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