Pan-fried scallops with cream

What Normand has not already tasted pan-fried scallops delicately covered with crème fraîche? This is one of the most common recipes when the shell season begins. Some like them au gratin and golden brown, others simply creamy, we let you make your choice!


For 4 people :

  • A dozen fresh scallops (with or without the coral)
  • 300g button mushrooms
  • 1 white leek
  • 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 whole cream of Normandy
  • Salt pepper
  • Breadcrumbs (optional)
  • Flat or curly parsley

Clean the mushrooms and the leek and thinly slice.

Melt half the butter in a pan and brown the mushrooms and the minced leek.

Cook over medium heat until they have drained all of their water and are cooked through. Reserve.

Mince the shallot and brown it in a pan with the remaining butter.

Add the scallops and fry them on one side over high heat. When they are half cooked, turn them over. When they are barely cooked, lower the heat and add the white wine or cider. Leave to reduce for a few minutes.

Whisk the egg yolk with the cream and add it off the heat as well as the mixture of mushrooms and leeks.

Adjust the seasoning and place in casseroles or plates.

If you want to brown the casseroles, sprinkle them with breadcrumbs and place them under the grill for a few minutes.

Sprinkle with chopped flat or curly parsley before serving.

If you want to make this dish a starter you can serve it with browned potatoes, a vegetable planter or fresh tagliatelle.


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