Nutrition Facts
4 servings
4
Recipe for scallops with shallot cream
No Reviews
If you've ever tasted a scallop dish with cream, you know it's a sure thing: with mushrooms, curry, leeks, garlic, parsley... Everything works and gives your meal the feel of fine dining! Here, the combination of cream and shallots is very simple but 100% effective!
Ingredients
24 Scallops
6 Shallot
20 Sour cream
20 Dry white wine
40 Butter
Chives
Parsley
Directions
1
Cooking the shallots Simmer the chopped shallots with white wine until a moist purée is obtained.
2
Preparation of the shallot cream Blend the mixture with the fresh cream. Heat and remove from the heat, gradually incorporate the butter in pieces. Adjust the seasoning.
3
Cooking the scallops Cook the scallops to your liking, seasoned with salt and pepper.
4
Plating Dress the plate with shallot cream, arrange the scallops, and garnish with chives and parsley.
Ingredients
Ingredients
24 Scallops
6 Shallot
20 Sour cream
20 Dry white wine
40 Butter
Chives
Parsley
Directions
Directions
1
Cooking the shallots Simmer the chopped shallots with white wine until a moist purée is obtained.
2
Preparation of the shallot cream Blend the mixture with the fresh cream. Heat and remove from the heat, gradually incorporate the butter in pieces. Adjust the seasoning.
3
Cooking the scallops Cook the scallops to your liking, seasoned with salt and pepper.
4
Plating Dress the plate with shallot cream, arrange the scallops, and garnish with chives and parsley.
Notes
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Twington
Served with a potato that I sliced thinly, brushed with olive oil, a pinch of coarse salt, and pepper, then baked. Excellent! -
Laetitia
Simple and great Easy, quick, effective! My suggestion: I also use this sauce for white fish, so it's Sunday even on a weekday! -
isabel26
Simply excellent! A simple dish, easy to make, and that makes a nice impression on guests... My suggestion: No suggestion, I wouldn't change a thing about this wonderful recipe. -
jacqueline
always excellent I make this recipe regularly at Christmas, my guests have already left with the recipe. It is simple and always excellent, served with toasted country bread and peeled shrimp on a leek fondue. My suggestion: you can make it the day before and reheat it without any problem. -
sophie
Hello, I would like to know if we can prepare this recipe in advance in mini ramekins and reheat it in the oven. Thank you.
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