Scallops in Cream Sauce
Ingredients
- 600 gArgopecten purpuratus (cleaned and patted dry)
- 2 pcShallot (finely minced)
- 30 gUnsalted butter
- 100 mlDry white wine
- 200 mlCream
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 0.5 pcFlat-leaf parsley (chopped)
Method
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.
- 1
Melt butter in a sauté pan. Add finely minced shallots. They should become translucent and soft without browning.
- 2
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
Pour white wine into the hot pan to loosen the cooking juices. Boil until the liquid has almost completely evaporated.
- 4
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
This dish does not reheat well as the scallops will turn tough. Consume immediately.
