Scallops in Cream Sauce

Pearl-like scallops, quickly seared to stay tender, coated in a velvety cream sauce reduced with white wine. Shallots add depth to this glossy, well-bound sauce.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 337
• Protein: 28 g
• Carbs: 6 g
• Fat: 20 g

Ingredients

• 600 g Argopecten purpuratus ( cleaned and patted dry )
• 2 piece Shallot ( finely minced )
• 30 g Minimum butter sweet
• 100 ml Dry white wine
• 200 ml Cream
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 0.5 piece Flat-leaf parsley ( chopped )

Instructions

1. Sauté shallots

   Melt butter in a sauté pan. Add finely minced shallots. They should become translucent and soft without browning.

2. Sear scallops

   Increase heat and add well-dried scallops. Sear quickly for one minute per side. The center must remain pearly to avoid a rubbery texture. Remove and set aside.

3. Deglaze and reduce

   Pour white wine into the hot pan to loosen the cooking juices. Boil until the liquid has almost completely evaporated.

4. Bind with cream

   Add cream. Simmer until the sauce coats the back of a spoon. Return scallops for 30 seconds to warm through, season, and finish with chopped parsley.

Chef's tips

• Dry the scallops perfectly before cooking, otherwise they will boil instead of searing.
• Only salt the scallops right before serving to prevent them from releasing their juices.

Storage

This dish does not reheat well as the scallops will turn tough. Consume immediately.