| Cuisine: French | Type: Light Meal | Serves: 8 |
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Source:
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Saveur |
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Attributes:
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Comments:
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This sauce pairs nicely with buckwheat crepes. |
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Serving Suggestions:
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Ingredients:
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1 tbs. butter 12 scallops Salt and freshly ground black pepper 2 cups muscadet 2 cups fish stock 3/4 cup heavy cream 1/2 cup muscadet 1-1/2 tbs. cornstarch 1 tbs. butter 24 scallops |
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Instructions:
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1. Melt 1 tbsp. butter in a large skillet over medium-high heat. Season 12 scallops with salt and freshly ground black pepper to taste. Cook scallops in skillet until golden brown on both sides, 5-6 minutes; transfer to plate. Add 2 cups muscadet and 2 cups fish stock to skillet; cook until thickened and reduced, 20 minutes. Pour liquid into a blender; puree with scallops and 3/4 cup heavy cream. Whisk together 1/2 cup muscadet and 1-1/2 tbsp. cornstarch in skillet, removed from heat. Add scallop puree; cook over medium heat, whisking constantly, until thickened, 4-5 minutes. Keep warm. Melt 1 tbsp. butter in another large skillet over medium-high heat. Working in batches, cook 24 scallops halved crosswise until golden brown on both sides, 5-6 minutes. Scatter the scallops over buckwheat crepes; top with cream sauce. |
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2007-03-24