PAIN PERDU WITH SCALLOPS AND CILANTRO
Ingredients for 4 servings:
1 ¾ cups milk
1 teaspoon baking powder
2 large eggs
8 slices day-old country bread
2 cloves garlic, minced
1 pound bay scallops
2 generous tablespoons crème fraiche
¼ cup cilantro leaves, minced
1 tablespoon fresh chives, minced
Kosher salt and freshly ground pepper to taste
Whisk together the milk, baking powder and eggs in a large flat dish. Let the bread slices soak in this mixture for 1 minute, turning the slices at 30 seconds. Move them to a platter and keep warm.
Heat half the butter in a non-stick skillet. Saute the minced garlic for 30 seconds. Add the scallops and cook over medium heat until they are no longer transparent, about 5 minutes. Spoon in the cream, coat the scallops with this and sprinkle on the herbs. Season to taste.
Distribute the scallops over the bread slices and serve.
Adapted from Pains Perdus by Lisa Mazieres and Maya Jabert