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.
If the scallops are frozen, let them thaw overnight in milk, in the fridge.
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) 30+ s.
Salt and turn the scallops and cook them on the other side for another 30 seconds maximum.
Serve immediately, drizzled with sauce and sprinkled with chives.