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Breton-Style Scallops
A refined starter straight from Brittany: fresh scallops topped with a velvety white butter sauce, crème fraîche, white wine, flavored with shallots, onion, parsley and chives, then gratinated with homemade breadcrumbs and a bit of butter. Ideal for celebrations or the scallop season (October to May).
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Critical Success Points
- • Deglaze properly with white wine to capture the fond.
- • Do not overcook the scallops before the oven step.
- • Maintain the oven temperature (210 °C) for optimal browning.
- • Watch the sauce reduction so it thickens without burning.
Safety Warnings
- • Handle raw scallops with clean hands to avoid contamination.
- • Be careful of hot wine splatters when deglazing.
- • Use gloves or oven mitts to remove the very hot dish from the oven.
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