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

Sealing the Scallops:

Heat some butter in a separate skillet over medium-high heat (golden but not burnt). Add the scallops, give them a little stir, and let them sizzle for about 1.5 to 2 minutes. Remove the scallops, but keep the flavorful juice they release. Pour this delectable juice over your onion-parsley mixture.

Final Assembly:

Now, it’s time to put it all together! Fill the empty scallop shells with the onion-parsley mixture, top it with the scallops, sprinkle with bread crumbs, and add a few dabs of butter.

The finale is just around the corner! Keep going to see the finishing touch!