A French Delight: Oven-Baked Scallops (Coquilles St Jacques)

Preparing the Scallops:

First off, let’s get those scallops ready. And while you’re at it, blend those onions and parsley together in your mixer.

Cooking the Onion-Parsley Mixture:

In a large skillet, melt some butter and toss in the onion-parsley blend. We’re aiming for onions that are so tender they practically melt in your mouth. Don’t forget to season with a pinch of salt and pepper. Now, pour in about half a glass of white wine into the mix, and turn up the heat. Keep a close eye on it – we want it to get a lovely golden hue, but not burn!

Getting excited? The best is yet to come! Click to the next page for more delicious details!