French Cuisine

Coquilles Saint-Jacques à la Bretonne — Protein Bowl

Seared scallops with a light leek and white wine sauce served over cauliflower purée — a French coastal classic deconstructed into a high-protein bowl with 36g protein.

📅March 20, 2026
15mPrep
18mCook
4Servings
⭐ 4.9Rating
Coquilles Saint-Jacques à la Bretonne — Protein Bowl🥐

Nutrition Facts (per serving)

Protein 51%Fat 32%Carbs 17%
310kcalCalories
36gProtein
10gFat
12gCarbs
3gFiber

Ingredients

  • 1.3 lblarge scallops
  • 2 wholeleeks, white part, finely sliced
  • 1.5 lbcauliflower, cut into florets
  • 7 tbspdry white wine
  • 2.8 ozlow-fat crème fraîche
  • 2 clovesgarlic cloves, minced
  • 1 tbsplemon juice
  • 10 gfresh chives, chopped
  • 10 gbutter
  • 1 tbspolive oil
  • 1 to tastesalt and white pepper

Instructions

  1. Steam cauliflower florets 10 min until very tender. Blend with butter, salt, and pepper to a smooth purée. Keep warm.
  2. Cook leeks and garlic in olive oil over medium heat 5 min until soft. Pour in white wine; reduce by half. Stir in crème fraîche and lemon juice; simmer 2 min. Season.
  3. Pat scallops dry; season well. Heat a separate non-stick pan until very hot. Sear scallops 90 sec per side until golden and barely translucent in centre.
  4. Divide cauliflower purée between bowls. Spoon leek sauce over. Top with seared scallops and fresh chives.

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#fr#high-protein#budget#seafood#low-carb
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