French cuisine · Fish & Seafood

Coquilles Saint-Jacques

Scallops seared in butter with a white wine cream sauce and chives.

Ingredients · for 4 servings

• 16 scallops
• 60 g butter
• 2 shallots
• 150 ml white wine
• 200 ml cream
• 1 lemon
• 1 bunch chives
• 1 pinch cayenne pepper
• Salt
• White pepper

Instructions

1. Pat the scallops dry and salt both sides; wet scallops will not sear.
2. Heat the butter in the pan until very hot and sear the scallops 90 seconds per side until golden, then remove them.
3. Sweat the shallots in the pan drippings until translucent.
4. Deglaze with white wine and reduce by half.
5. Add the cream and reduce for 4 minutes until creamy, season with lemon, cayenne, salt and pepper.
6. Warm the scallops briefly in the sauce without boiling them again and serve with chives.