Saint-jacques au vin blanc et échalotes (Scallops with white wine and shallots)
Saint-jacques au vin blanc et échalotes (Scallops with white wine and shallots) is a traditional French recipe (from Brittany) for classic starter of pan-fried scallops in a butter, shallot, white wine and crème fraîche sauce. The full recipe is presented here and I hope you enjoy this classic French version of: Scallops with white wine and shallots (Saint-jacques au vin blanc et échalotes).
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Ingredients:
1 shallot, peeled and finely chopped
6 scallops
80ml of white wine
1 tbsp of thick crème fraîche
Salt and freshly-ground black pepper, to taste
Method:
Place a pan over medium heat. When hot add the butter and oil and when foaming use to brown the shallots for 2-3 minutes. Increase the heat to high, add the scallops and sear for 1 minute on high. They should turn a golden brown on the cooking side.
Flip over with tongs and cook for 1 minute more then pour in the wine and continue cooking on high for 2 minutes. Now add in the cream, beat to combine and serve immediately.
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