Scallops à l'ancienne

In this recipe, the scallops are cooked in a simple, rich and delicious, sauce flavoured with shallots, wine and cream.  It would be appropriate to mop up the sauce with a little bread.

Preparation Time: 20 Mins

Cooking Time: 20 Mins

Total Time: 40 Mins

Ingredients

For 2 servings…

15 gms            Breadcrumbs          

15 gms            Butter       

150 ml             Cream       

1                    Egg yolk    

15 gms            Flour        

                      Pepper      

                      Salt          

4                    Scallops    

1                    Shallot  - chopped finely         

100 ml             Wine  - dry white     

Method

Add the shallot to the wine and reduce to about 1½ table spoonfuls.

Blend the butter with the flour and mix with the wine and shallot reduction.  Add the cream, blend well

together and cook for 2 minutes.

Check the seasoning and, off the heat, add the egg yolk, whisking well.

Place the scallops in two ramekins dishes (or scallop shells, if you have them), cover with the sauce and sprinkle with breadcrumbs. Place in an oven pre-heated to 210°C and cook for 10 minutes until the breadcrumbs are nicely browned.

Wine recommendations

Conventional

     Muscadet Sèvre et Maine Sur lie

Interesting

     Chablis

     Menetou-Salon

     Picpoul de Pinet

     Vouvray sec or demi-sec