Pan fried scallops
Comment: Served with a small sauce easily prepared in advance and reheated at the last minute. Here I use a pinch of mild curry, you can also replace it with a few strands of saffron. For the fish stock, I use an unsalted powder product, which can be replaced by vegetable broth.
The scallops are cooked at the last minute, in a pan, in brown butter.
15 to 16 scallops
1 shallot chopped
1 dl dry white wine
0.5 dl cream
1 good pinch of mild curry (see text)
1 good pinch of fish stock or vegetable broth (see text)
Juice of 1/2 to 1 lemon
chives (opt) chopped (to serve)
S + P
Sauce preparation: (in advance)
Sweat the shallot in enough butter.
Deglaze with the white wine, and reduce by 3/4.
Add the cream, the curry, the stock, the lemon juice and mix well.
Season with salt and pepper. Pass through a sieve to eliminate the shallot. Reserve.
Cooking Saint Jacques:
Reheat the sauce.
Chop the chives.
In the frying pan, put 20 to 30 g of butter and a drizzle of EVOO. Heat and bring the butter to a hazelnut color.
Lightly salt the scallops and cook them (salted side in the pan) 60 to 90 s.
Salt and turn the scallops and cook them on the other side for another 60 to 90 seconds maximum.
Serve immediately, drizzled with sauce and sprinkled with chives.