Entrées

Scallops à l’Armoricaine

Scal­lops à l’Armoricaine take their name from the Armor­i­caine sauce, a toma­to-white wine sauce, used for the dish. Scal­lops are typ­i­cal­ly eat­en over the hol­i­days in France, for Christ­mas or New Year’s. The Armor­i­caire sauce goes par­tic­u­lar­ly well with scal­lops, which makes this a per­fect­ly deli­cious dish for the hol­i­days.

scallops à l'armoricaine

Ingredients

If you can’t find fresh scal­lops in your area, you can use frozen scal­lops that you thaw overnight in the fridge.

As for the white wine, any white wine will work. I used Sauvi­gnon Blanc I found in my gro­cery store.

Recipe

I used this French recipe as a source of inspi­ra­tion (made a few changes to it).

Print Recipe
Scal­lops à l’Armoricaine
scallops armoricaine
Course Main Dish
Prep Time 10 min­utes
Cook Time 23 min­utes
Serv­ings
peo­ple
Ingre­di­ents
Course Main Dish
Prep Time 10 min­utes
Cook Time 23 min­utes
Serv­ings
peo­ple
Ingre­di­ents
scallops armoricaine
Instruc­tions
  1. Rinse the scal­lops and place them on a paper tow­el. Cut them in half and sprin­kle flour all over them.
    scallops with flour
  2. In a skil­let, heat the olive oil. Add the toma­to sauce, the rose­mary, thyme and bay leaf. Sea­son with salt and pep­per. Cook for 5 min­utes on high heat, and then add the white wine (take the skil­let off the stove when you add the white wine). Con­tin­ue cook­ing on high until it starts boil­ing, and then on medi­um heat for 10 min­utes.
  3. In a sep­a­rate skil­let, heat the but­ter. Add the scal­lops and cook on high heat, about 6 min­utes, turn­ing the scal­lops half way through.
    cooking scallops
  4. Add the scal­lops to the skil­let with the toma­to sauce. Cook for 2 addi­tion­al min­utes.
    cooking scallops with tomato sauce
  5. Remove the rose­mary, thyme and bay leaf, and some of the toma­to sauce so there isn’t too much toma­to sauce when you serve the dish. Place the scal­lops and some of the toma­to sauce in a serv­ing dish. Add the chopped pars­ley on top of the scal­lops. Serve imme­di­ate­ly. Enjoy!
    scallops armoricaine
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Bon Appétit!

French Mom

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