If you’ve ever savored scallops in a creamy sauce, you’re aware of their foolproof appeal: mushrooms, curry, leeks, garlic, parsley… Everything blends seamlessly, elevating your dinner to fine dining levels! Here, the combination of cream and shallots is straightforward yet perfectly effective!<\/p>\n
\nFor 4 servings:<\/p>\n
– 24 scallops
\n– 6 shallots
\n– 20 cl of fresh cream
\n– 20 cl of dry white wine
\n– 40 g of butter
\n– Chives
\n– Parsley<\/p>\n
\nTotal Time: 40 minutes<\/p>\n
– Prep Time: 20 minutes
\n– Cook Time: 20 minutes<\/p>\n
\nSimmer the chopped shallots with the white wine until they form a moist puree.<\/p>\n
\nBlend the shallot mixture with the fresh cream. Heat it up again and, away from the heat, gradually incorporate the butter pieces by whisking. Adjust the seasoning to taste.<\/p>\n
\nCook the scallops as you prefer, seasoned with salt and pepper.<\/p>\n
\nLadle some shallot cream onto each plate, arrange the scallops on top, and garnish with chives and parsley.<\/p>\n\n\n