Scallops stuffed in the style of Julia Child: easy and elegant recipe to look good

Being from Murcia there are some products that normally would never occur to me to prepare on a normal day. It is the case of scallops, which I love but I relate them to the Christmas holidays. However, I thought you are scallops in the style of Julia Child They can be a great dish to prepare on any occasion that we seek to get out of the routine.

The indications that the popular cook gives us in her book The Art of French Cuisine allow us to prepare scallops Provencal style. It is a very simple recipe, without bechamel or cream, only with a little butter and the final touch of cheese to gratin.

Live to the Palate You will go with reinforcement. Christmas Recipe


For 2 persons
  • Scallops 4
  • Butter 30 g
  • Sweet Onion 0.5
  • Shallot 1
  • Small garlic clove 1
  • Extra virgin olive oil 5 ml
  • Laurel 1
  • Provencal herbs 1 teaspoon
  • 120 ml white wine
  • Cheese for gratin
  • Bread crumbs
  • Ground black pepper
  • Salt

How to make stuffed scallops in the style of Julia Child

Difficulty: Easy
  • Total time 30 m
  • Elaboration 10 m
  • 20 m cooking

Chop the sweet onion and shallot into small cubes separately. Chop the garlic clove too. Melt 1 tablespoon of butter in a pan and add the onion, over low heat. Cook for about 5 minutes<, without letting it brown. Add the shallot and garlic clove, cook for a couple of minutes. Remove and reserve.

Dry the scallops well and remove the corals, which we will chop. Salpimentar and flour lightly. Melt the other tablespoon of butter and the teaspoon of oil in a pan and brown the scallops on both sides over very high heat, a couple of minutes. Add chopped corals, poached onion, bay leaf and Provencal herbs.

Cover with the wine, lower the heat and cover. Let cook about 10 minutes, until the sauce is reduced. Remove the bay leaf and distribute the filling in the clean shells of scallops, or in ramekin molds. Cover with cheese, some breadcrumbs and a pinch of butter. Gratin in the oven at the time of serving.

The stuffed scallops in the style of Julia Child They are a delicious snack, ideal for Valentine's Day. They can be the first dish of a more complete menu, or add more than one scallop per person and accompany them with a good salad, potatoes or some vegetables. They can be prepared a few hours in advance, stored in the fridge and au gratin when we go to serve them.

Video: Seafood Tricks: Jacques P├ępin: More Fast Food My Way. KQED (January 2020).