Scallops Le Havre Recipe

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1 vote | 653 views
Servings: 4


Cost per serving $1.77 view details
  • 16 scallops on half shell
  • 8 spring onions (scallions) finely sliced
  • 3 fat cloves fresh garlic, finely minced
  • 2 ounce. real butter
  • 1/4 c. minced sweet basil
  • 1 pound fish bones and heads
  • 8 black peppercorns
  • 2 stalks celery, roughly minced
  • 1 sm. carrot roughly minced
  • 1 sm. red onion, peeled and cut into quarters
  • 3 good sprigs dill
  • 1 1/2 pints water
  • salt and pepper to taste


  1. First remove scallops from shell, rinse under cool water and set aside. Thoroughly clean shells, scrubbing if necessary and set aside.
  2. In a medium heavy based saucepan, place fish bones and heads, peppercorns, celery, carrot, onion, dill and the cool water. Season with a couple of good pinches of salt.
  3. Bring to boil, reduce to a gentle simmer and cook for 30 min, no longer. Strain through a muslin cloth or possibly similar, return to pan and reduce by half. Just before removing from heat, add in 1/2 the sweet basil.
  4. Meanwhile, heat butter over medium heat in a heavy based frypan, and when foaming, add in spring onions and garlic with a generous grind of black pepper.
  5. As soon as the onion begins to wilt, add in remainder of basil and remove from heat.
  6. In another frypan, heat fish stock to a gentle simmer and poach scallops for 2-3 min each side.
  7. To serve, place each scallop in a half shell, spoon over onion mix and cover with warm stock.
  8. Garnish with fresh herbs and slivered red capsicum.
  9. N. B. It helps to have a bed of rice or possibly rock salt to sit shells on in order to keep them level.
  10. Cream may be added to stock before reducing if you like.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 395g
Recipe makes 4 servings
Calories 283  
Calories from Fat 152 54%
Total Fat 17.12g 21%
Saturated Fat 8.27g 33%
Trans Fat 0.0g  
Cholesterol 123mg 41%
Sodium 570mg 24%
Potassium 559mg 16%
Total Carbs 6.11g 2%
Dietary Fiber 1.6g 5%
Sugars 3.1g 2%
Protein 27.33g 44%
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  • David Fryer
    Absolutely delicious. A little bit fussy to make but oh, so worth it! Give it a try for a special meal or dinner party - or even just to spoil yourself.
    I've cooked/tasted this recipe!

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