Scallops baked in tomato sauce

8 servings


(Coquilles saint - Jacques aux tomates) Wash the scallops thoroughly, put in a pan along with the onions, bay leaf, salt, pepper, pour with water and white dry wine, bring to a boil and cook over a low heat for 6 minutes. Remove the scallops. Strain the broth. Cut large scallops 3 tbsp. spoons of butter melt in a saute pan and fry mushrooms in it for 5 minutes. Mix mushrooms with scallops. Add another 2 tbsp. spoons of butter and fry flour in it. With a thin trickle, pour scallop broth into the saute pan, stirring continuously. Bring to a boil. Put the tomato paste and cook over a low heat for 5 minutes. Put the sour cream, scallops and mushrooms. Salt to taste. Decompose the mixture into 8 moulds, sprinkle with breadcrumbs, put the remaining butter pieces on top and put in the oven preheated to 220 ° C for 10 minutes or leave there until browned.