MAIN COURSES

Scallops (Coquilles St Jacques)

This is a refined dish often found on all menus in brasseries and bistros. The scallops in Parisian bistros come from Brittany and Normandy (Trouville sur Mer, Fécamp). They are served in their shells having been lightly warmed in the oven or only the white parts of the scallop fried in butter, garlic and parsley and accompanied with ratatouille for example.