Sautéed scallops with crème fraîche

Which Norman has never taster sautéed scallops delicately covered with crème fraîche? This is one of the most popular recipes as soon as the scallop season starts. You may like them grilled and well fried or just creamy. It’s up to you!

 

For 4 people: :

  • About 12 fresh scallops (with or without coral)
  • 300 g button mushrooms
  • 1 white of leek
  • 1 shallot
  • 60 g farm butter
  • 1 tablespoon wheat flour
  • 1 glass dry white wine or Pays d’Auge cider
  • 1 egg yolk
  • 20 cl full-fat crème fraîche from Normandy
  • Salt, pepper
  • Breadcrumbs (optional)
  • Flat or curly parsley

Clean mushrooms and leek, then finely chop them.

Melt half of the butter in a frying pan and brown the chopped mushrooms and leek.

Cook them over medium heat until they release water and are properly cooked. Put aside.

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

Add the scallops and fry them on one side over high heat. Once they are half-cooked, turn them. Once they are barely cooked on the other side, add white wine or cider. Simmer for a few minutes.

Whisk the egg yolk with the crème fraîche. Remove the pan from heat and add this mix, then mushrooms and leek.

Adjust the seasoning and put the content into oven dishes or dishes.

If you want to brown it, dust oven dishes with breadcrumbs and put them under the grill for some minutes.

Sprinkle with minced flat or curly parsley before serving.

If you want this dish to be a starter, you can serve it with browned potatoes, mixed vegetables or fresh tagliatelle.