Recipes

Scallops in White Wine Cream Sauce (Sauce Noix de Saint Jacques)

  • Serves

    serves 8

This sauce pairs nicely with Nahon's earthy Buckwheat Crepes.

Ingredients

  • 2 Tbsp. butter
  • 36 scallops
  • Salt and freshly ground black pepper
  • 2 12 cups muscadet
  • 2 cups fish stock
  • 34 cup heavy cream
  • 1 12 Tbsp. cornstarch

Instructions

Step 1

Melt 1 tbsp. of the butter in a large skillet over medium-high heat. Season 12 of the scallops with salt and pepper to taste. Cook scallops in skillet until golden brown on both sides, 5–6 minutes; transfer to plate.

Step 2

Add 2 cups of the muscadet and stock to skillet; cook until thickened and reduced, 20 minutes. Pour liquid into a blender; purée with scallops and heavy cream.

Step 3

Whisk together remaining 1⁄2 cup of the muscadet and cornstarch in skillet, removed from heat. Add scallop purée; cook over medium heat, whisking constantly, until thickened, 4–5 minutes. Keep warm.

Step 4

Melt remaining 1 tbsp. of the butter in another large skillet over medium-high heat. Working in batches, cook remaining 24 scallops halved crosswise until golden brown on both sides, 5–6 minutes. Scatter the scallops over crêpes; top with cream sauce.

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