Although this dish appears restaurant‑level, it comes together in under 40 minutes with basic techniques: sear scallops, sauté shallots/champignons, deglaze, add cream and herbs. The result is a plate worthy of a special occasion but without overly complex steps.
Ingredients
For the scallops & sauce
-
12 large scallops (noix de Saint‑Jacques), cleaned and any foot removed
-
200 g white button mushrooms (champignons de Paris), sliced Cuisiner Avec Eva+1
-
2 small shallots, finely chopped Cuisiner Avec Eva+1
-
1 garlic clove, minced Cuisiner Avec Eva
-
200 ml heavy cream (crème fraîche épaisse) Cuisiner Avec Eva+1
-
100 ml dry cider or white wine (or combination) Cuisiner Avec Eva+1
-
20‑30 g unsalted butter (preferably Normandy style) Normandie Fraîcheur Mer+1
-
1 Tbsp Dijon mustard or whole grain mustard (optional)
-
Fresh parsley or chives for garnish
-
Salt & freshly ground black pepper, to taste
Instructions
Step 1: Sear the scallops
-
Pat the scallops dry thoroughly with paper towels (this helps achieve a golden crust).
-
Season lightly with salt and pepper.
-
Heat a non‑stick or heavy skillet over medium‑high heat. When hot, add a small knob of butter and sear the scallops ≈ 1½‑2 minutes per side until golden brown (center still tender). Remove them from the skillet and set aside.
Step 2: Prepare the sauce
-
In the same skillet, reduce the heat to medium. Add the remaining butter. Add the shallots and garlic; cook ~1‑2 minutes until fragrant and translucent.
-
Add the sliced mushrooms and sauté until they release their moisture and begin to brown (≈3‑4 minutes).
-
Deglaze the pan with the cider or white wine; let it reduce by about half.
Step 3: Finish the sauce and combine
-
Stir in the heavy cream and mustard (if using). Allow to simmer gently for ~2‑3 minutes until the sauce thickens slightly. Season with salt and pepper.
-
Return the scallops (and any juices from the resting plate) into the skillet, spoon the sauce over them, and let everything heat through for another minute.
Step 4: Serve
-
Plate the scallops with the sauce. Garnish with fresh parsley or chives. Serve immediately.
Tips for Success
-
Choose high‑quality fresh scallops — the freshness shines through in this delicate dish.
-
Dry the scallops well before searing; moisture on the surface will steam them and prevent a proper crust.
-
Be careful not to overcook scallops — a golden sear and tender interior is key.
-
Use real cream and good butter (Normandy butter if you can) for richness and authenticity.
-
If your sauce becomes too thick, thin it with a splash of milk or more cider.
-
Serve immediately — the sauce and scallops are best enjoyed hot.
Variations
-
Gratin version: Transfer the scallops and sauce into individual gratin dishes, sprinkle with grated cheese (e.g., Comté or Gruyère) and broil for 2‑3 minutes until golden. Cuisine AZ
-
Lightened version: Use half cream and half fish stock for a slightly lighter sauce.
-
Cider vs Calvados: Instead of cider, you can flambé the scallops with a splash of Calvados for dramatic effect. atelierdeschefs.fr+1
Ingredient Substitutions
-
Scallops → large sea scallops; ensure similar cooking time.
-
Cider → dry white wine if cider isn’t available.
-
Heavy cream → light cream or crème fraîche for a more authentic French twist.
-
Butter (Normandy) → any good quality unsalted butter; flavour will vary slightly.
-
Mushrooms → button mushrooms or cremini if you prefer deeper flavour.
