Scallops Bourguignonne

Serving: Serves 4 to 6
• 2 lbs. bay scallops
• Red wine
• 1 tsp. salt
• 1/2 tsp. thyme
• 7 tbsps. finely chopped parsley
• 4 shallots, finely chopped
• 4 cloves garlic, finely chopped
• 6 oz. butter
• Chopped toasted almonds or toasted sesame seeds
• Preparation: Poach scallops in red wine to cover; use 1 chopped clove
garlic, 1 tsp. of chopped shallot, 1 tbsp. of chopped parsley, thyme and salt to
season. It only takes a short while to cook scallops, a little more than a
minute. Prevent them from shrinking and getting tough but use a scoop to
take them out immediately once they are done and place them in individual
ramekins or shells that have been coated with butter. Cream the butter with 5
to 6 tbsps. of chopped parsley, 3 finely chopped shallots and the remaining
garlic to make beurre l’escargot. Add a good spoonful of the butter on top of
each ramekin of scallops and top with sesame seeds or almonds. Place under
broiler flame just long enough for the top to brown well. Serve this dish as
main course at luncheon or first course at dinner. With this dish, drink the
same red wine that you use for cooking, perhaps a Fleurie.