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Scallops in the Flavours of Îles de la Madeleine

Ingredients

12 live scallops in the shell
Huile Tomatolé*
Slices of La Tomme des Demoiselles cheese by Pied de Vent in Îles de la Madeleine*
Fresh parsley or cilantro, chopped

Directions

*Substitutions:

If you can’t find Huile Tomatolé, made in Îles de la Madeleine, use olive oil.
If you can’t find Pied-de-Vent cheese, substitute a full bodied soft cheese made from whole milk.

Preheat a barbecue or oven to 350° F (180°C).

Open scallops in the half shell, retaining the muscle, gonad and mantle.

Add a little oil to each shell. Top with a thin slice of cheese. Set the shells on the barbecue grill or place in the oven on a cookie sheet. Close the barbecue lid or oven. Cook for about 10 minutes, or until the muscle has detached from the shell. Remove and garnish with herbs.

Serve. Enjoy!

Scallops in the Flavours of Îles de la Madeleine

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