Ingredients
8 scallops with shell
1 onion, chopped
1 clove garlic, chopped
1 bay leaf
1 tbsp parsley, chopped
5 tbsp cream
1 tbsp cognac
2 tbsp grated bread
Juice of 1/2 lemon
Salt, pepper and nutmeg to taste
Preparation
Preheat the oven grill - 180C Remove the scallops from the shells and reserve both. Clean the shells of any sand residue. In a frying pan, heat a little olive oil and sauté the onion and garlic. Add the parsley and bay leaf. Add the cream and season with salt, pepper and nutmeg. Sprinkle with cognac. Add the scallops and cook over low heat for 2 minutes to thicken the sauce slightly. Place the scallop’s shells on an oven tray. Distribute one scallop and about 1 tbsp of sauce per shell and drizzle with the lemon juice. Sprinkle with chopped parsley and grated bread. Place in oven / grill for 10 min or until the surface is nicely browned. Serve immediately with slices of toasted bread
