Scallops in the Style of Nantes

Name: Scallops in the Style of Nantes
Ingredients: 12 large or 24 small scallops; 1 onion, minced; 1/2 garlic clove, minced; 1 teaspoon minced parsley; Salt and pepper; Muscadet (White wine of Brittany); Bread crumbs; Butter, melted

From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936

Scallops are often purchased in their shells for freshness.

Presented as published in 1936. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 130. The excerpt below is the record exactly as published.

SCALLOPS IN THE STYLE OF NANTES (Coquilles Saint-Jacques a la Nantaise) 12 large or 24 small scallops Salt and pepper 1 onion, minced Muscadet (White wine of Yz garlic clove, minced Brittany) 1 teaspoon minced parsley Bread crumbs Butter, melted

Cook this with the app: pantry check, scaling, and the assistant.