Pan-fried scallops with cream
What Norman hasn't tried pan-fried scallops delicately covered in crème fraîche? It's one of the most popular recipes when scallop season gets underway. Some like them au gratin and golden brown, others simply creamy - we'll let you choose!
For 4 people:
- A dozen fresh scallops (with or without coral)
- 300g of button mushrooms
- 1 leek white
- 1 shallot
- 60 g farm butter
- 1 tablespoon wheat flour
- 1 glass of dry white wine or Pays d'Auge cider
- 1 egg yolk
- 20 cl full-fat Normandy cream
- Salt, pepper
- Breadcrumbs (optional)
- Flat or curled parsley
Clean the mushrooms and leek, then chop finely.
Melt half the butter in a frying pan and brown the mushrooms and sliced leek.
Cook over medium heat until they have released all their water and are cooked through. Set aside.
Mince the shallot and brown in a frying pan with the remaining butter.
Add the scallops and pan-fry on one side over high heat. When half cooked, turn them over. When just cooked, lower the heat and add the white wine or cider. Reduce for a few minutes.
Whisk the egg yolk with the cream and add it off the heat, along with the mushroom and leek mixture.
Adjust seasoning and place in cassolettes or plates.
If you wish to brown the cassolettes, sprinkle with breadcrumbs and place under the grill for a few minutes.
Sprinkle with chopped flat-leaf or curly parsley before serving.
If you'd like to make this dish a starter, you can serve it with hash browns, a vegetable jardinière or fresh tagliatelle.
