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Ingrediënts

  • 12 fresh scallops
  • 250 ml dry white wine
  • 250 ml fresh whipping cream
  • 2 shallots
  • 50 gr cold butter
  • + extra knob of butter (for frying)
  • 5 sprigs of parsley
  • Pepper
  • Salt

Materials

  • Frying pan
  • Whisk
  • Sauce pan
  • Cutting board
  • Knife

Scallops with white wine sauce

on 22-10-2019 10:00 |

  • 5,80 a person
  • 4 persons

Ingrediënts

  • 12 fresh scallops
  • 250 ml dry white wine
  • 250 ml fresh whipping cream
  • 2 shallots
  • 50 gr cold butter
  • + extra knob of butter (for frying)
  • 5 sprigs of parsley
  • Pepper
  • Salt

Materials

  • Frying pan
  • Whisk
  • Sauce pan
  • Cutting board
  • Knife

Directions

Scallops, or Coquilles Saint-Jacques, may seem like a fancy little dish that you would only eat in restaurants. That's a shame, because you can easily make this classic dish at home. A perfect starter to impress your guests, without too much trouble!

It’s best to start with the sauce, because cooking the scallops only takes about 3 minutes. Chop the shallot as finely as possible. Remove the stalks of the parsley and chop the leaves. Put a saucepan on a medium high heat and cook the shallot with some butter. Add the wine to the pan and bring to the boil. Let it cook for about 10 minutes without the lid. Now add the whipping cream and bring to the boil again, for another 10 minutes. Now add the pepper, salt and parsley and turn the heat off. Cut the butter into cubes and add to the pan while whisking. Keep stirring until you end up with a slightly thickened sauce. Set the sauce aside (not on the heat) with the lid on the pan.

Cooking the coquilles is very easy. Dab the coquilles dry with a paper towel and sprinkle with some salt and pepper. Put a frying pan on a high heat and add a big knob of butter. Wait until the butter is nice and golden brown, then cook the coquilles for a minute and a half on each side. Make sure you don’t cook them any longer, or else they get tough and chewy.

Serve the coquilles on a nice plate and finish off with the sauce. Garnish with some parsley to make it look extra fancy. Bon Appetit!



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