18 scallops, with their corals (gonads)
1/2 c. flour
Olive oil
1 c. chicken bouillon
2/3 c. dry white wine
1 med. onion, finely chopped
4 cloves garlic, finely chopped
Parsley, chopped
Cornstarch, if needed

Reserve the scallop corals. Put the white muscles in a colander and dip them twice in boiling water, then drain them and coat them with flour before frying them in small batches in hot oil. When they are done, remove them to a casserole and cover them with the chicken broth and wine. Bring to the boil and simmer for 5 minutes. Then remove the muscles to a shallow earthenware oven dish, reserving the cooking liquid.

Fry the onion, garlic and parsley in the oil already used. When the onions are well done, add the scallop broth. Reduce this mixture to something like a puree, then add the scallop corals and pass all through a fine sieve, pressing hard. Add a little cornstarch if the mixture has to be thickened. Pour the sauce over the muscles, season with salt, heat in a moderate oven for 5 minutes and serve in the oven dish. Serves 4.