1 dozen escargots
3 tablespoons French butter
2 tablespoons extra virgin olive oil
2 cloves garlic, thinly sliced
3 scallions, thinly sliced
2 tablespoons chopped parsley
Fresh ground pepper
For this recipe, I use Roland escargots. Each can is 8.75 ounces and contains 12 escargots – perfect for two servings. The benefit of using these escargots is that they are already clean and cooked; you only have to heat them.
Preheat the broiler. Slice the baguette on an angle, two slices per person. Place the slices under the broiler until they are golden brown on one side. Then turn the slices over to brown the other side. Remove the slices from the broiler and arrange two slices on each small plate.
Heat a large nonstick pan over medium heat and add the butter and olive oil. Allow the pan to heat up and the butter to foam. Add the garlic and scallions to the pan and stir with a wooden spoon. Allow the garlic and scallions to cook for about 2 minutes. Drain the liquid from the can of escargots and add them to the pan along with the parsley. Turn the heat down to medium low and stir with a wooden spoon. The escargots will only need to heat for about 3 to 4 minutes. Spoon the escargots on each baguette serving, and drizzle with some of the butter mixture.
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