This scallops Bordelaise recipe is a tasty treat. Two scallops per person with the rich sauce and crispy topping can make a great starter, add a few more for a supper or lunch main course.

About Bordelaise Sauce

Bordelaise is a classic French sauce. It’s rich and flavorful  typically made using red wine from the Bordeaux region in Southwest France. In this recipe (a simple version of the wine and shallot reduction) the sauce swaps red for white wine making it a lovely combination with the scallops.

The quantities bellow are for four large scallops. Scale up for larger portions or more people.

Ingredients For Scallops Bordelaise

Scallops from Walter Purkis & Sons (shucked and shells reserved)
1 x 10ml spoon (1 dessertspoon) sunflower or olive oil
1 shallot, finely chopped
1 clove garlic, crushed
2 fresh tomatoes, skinned, deseeded and chopped
1 x 15ml spoon (1 tablespoon) fresh chopped parsley
Fresh lemon rind, to garnish
salt and black pepper
125ml (4 fl oz) dry white wine
40g (1 and a half oz) fresh breadcrumbs
30g (1oz) butter, melted

Cooking Method For Scallops Bordelaise

Remove the scallop meat from the fridge and allow it to come up to room temperature. Clean and wash the shells.

Preheat the grill to a high heat.

Heat the oil in a pan and add the shallots and garlic.  Cook for 1-2 minutes or until they are soft and translucent. Add the tomatoes, parsley, lemon rind, seasoning, wine and scallops. Cook for a further 2 minutes, stirring occasionally allow the sauce to concentrate flavours and reduce. Do not over cook the scallop. Larger specemins will take longer but smaller will cook very quickly.

Spoon each scallop back into a shell along with the tomato mixture and place into a large heatproof dish.  Sprinkle over the breadcrumbs.

Drizzle over the melted butter and place under a hot grill.  Cook for 1-2 minutes until the breadcrumbs are golden brown.

Serve as a starter with wedges of lemon.

If you like scallops take a look at some of the many other recipes we have on our blog for this delicious shellfish. >>