Scallops a la Creme

Cook Time 15 minutes

Servings 2


300g fresh scallops with the roe

40g unsalted butter

1 french shallot, finely chopped

100ml cooking cream

40ml dry white wine

1 tbsp chopped parsley or chives

Salt and pepper

Lemon juice, to taste

Extra virgin olive oil


Remove any black filaments, wash the scallops under a cold tap water and wipe them dry with kitchen paper.

In a frying pan heat the extra virgin olive oil, add the scallops and shake the pan so as to spread them evenly in the pan. Add some salt and pepper. Cook for 1 and a half minutes and flip them to cook the other side. Cook for a further minute or so. Remove the scallops from the pan and keep warm.

Place the butter in the hot pan and when it becomes frothy add the chopped shallots and cook until just translucent.

On high heat, deglaze the pan with the white wine and add any liquid rendered by the scallops, add the cream. Shaking the pan gently, reduce the sauce until it thickens so you can draw a line on the back of a wooden spoon.

Add the herbs and give it a swirl. Pour the sauce over the scallops, add a squeeze of lemon juice to taste and serve immediately.


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