Scallops in cream sauce: the easy recipe
Simply prepared scallops reveal their subtle flavor. Quick to prepare, this recipe showcases meltingly tender scallops coated in a smooth cream sauce, enhanced with a touch of Cognac for added character. Served with golden, crispy croutons, they make an elegant dish, perfect for a dinner party or a special occasion.
Ingredients · Servings 2 people
- 10 to 12 scallops
- 2 knobs of butter
- 4 tablespoons of thick crème fraîche
- 1 egg yolk
- cell
- pepper
- 2 tbsp cognac (optional)
- 6 baguette slices
Method · 10 min
- Clean the scallops under running water and dry them.
- Cut 6 slices from a baguette (it can be sesame or poppy seed) and lightly butter them on both sides. Toast them under the oven broiler, turning them over when the first side is golden brown.
- Meanwhile, melt a knob of butter in a sauté pan. Add the scallops, turning them frequently and reducing the heat if they start to brown too quickly. Cook them for 3 or 4 minutes depending on their size; they should remain translucent, otherwise they will become rubbery. Optionally, flambé with Cognac.
- Mix the cream with the egg yolk, salt, and pepper, and add this mixture to the pan. Reduce the heat and let the cream thicken, stirring constantly. Be careful not to overcook it, or the eggs will curdle (the sauce will become lumpy).
- Serve on warmed plates, with the croutons.
- Scallops, 10 to 12 units.
- Butter 2 walnuts
- Thick cream, 4 tablespoons
- Egg yolk 1 unit
- Cognac (optional) 2 tbsp.
- 6-slice baguette
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