Alans’s Coquilles Pache Royale

By Yankee Magazine

Sep 23 2008

A house specialty that unites the subtle flavor of scallops with the sweetness of peaches and a touch of spice. –The Kennebunk Inn, Kennebunk, Maine


Serves 4.


1 medium onion, chopped fine
1/4 pound butter (1 stick)
1 pound fresh scallops
1/8 teaspoon garlic
Parsley flakes
1/8 teaspoon cinnamon
8 canned peach halves (reserve juice)
Ritz cracker crumbs


Sauté onion in butter until clear and light brown, 2-3 minutes. Add scallops and sauté until just mixed with onion. Add garlic, parsley, cinnamon, and juice from peaches.

In a 2-quart casserole (or four individual casseroles), place the peach halves (2 per individual dish), cut side up, and cover with scallop mixture. Top with Ritz cracker crumbs and bake at 350 degrees F until liquid bubbles and crumbs are golden brown.