scallops with muscadet
Our Destination Chef Christian Lohez recommends classic Scallops with Muscadet - it's the perfect taste combination!
Preparation: 10mins
Cooking: 10mins
Ingredients:
6 clean scallops
Double cream
Fresh lemon juice
Muscadet Wine
Shallots or spring onions
One clove of garlic
Salt and pepper
Recipe:
Heat the pan, and drizzle with olive oil.
When hot, place the scallops in the pan, season with salt and pepper and leave for one minute before turning.
When cooked, remove the scallops from the pan and reduce the heat.
Dice the onion or shallots with the garlic and cook until soft. Add the wine and simmer.
When the liquid has reduced by half, add the cream and simmer until reduced by half again. Add additional seasoning if necessary.
Place scallops on a plate and spoon the sauce over.
Christians tips:
If the sauce is not sharp enough add a squeeze of fresh lemon juice.
When choosing the scallops, make sure that they are bright and smell sweet.
Scallops cook extremely quickly, so make sure you don't leave them for too long in the pan - one minute on each side will cook them perfectly.
A non-stick pan will work best for this.
