There’s something magical about pairing delicate scallops with a luxurious, velvety sauce.

There’s something magical about pairing delicate scallops with a luxurious, velvety sauce. This recipe is all about nailing the classic sauce à la minute, a reduction of white wine, shallots, and tarragon that’s finished with cream and a touch of butter. It’s simple yet incredibly elegant—a perfect dish to master for special occasions or when you just feel like treating yourself.

 Serves 4 | Prep Time: 15 Min | Cook Time: 20 Min

INGREDIENTS

• 150 ml (⅔ cup) dry white wine (e.g., Muscadet or Sauvignon Blanc)

• 50 g (1.8 oz) finely sliced shallots

• 1 g (a small pinch) fresh tarragon, finely chopped

• ½ tsp crushed black pepper (mignonette)

• 250 ml (1 cup) heavy cream (double cream)

• 125 g (4.4 oz) plain unsalted butter, cut into small cubes (cold)

• A pinch of salt, to taste

• A pinch of cayenne pepper

• 12 large scallops, cleaned and roe removed

• 2 tbsp unsalted butter, for sautéing

• Citrus julienne, blanched (optional)

• Fresh chives, chopped

• Tarragon leaves

MISE EN PLACE

Cut the butter into small cubes and keep it cold in the fridge.

Rinse the scallops thoroughly under cold water, removing any roe. Pat them dry with a kitchen towel and refrigerate until ready to cook.

Blanch the citrus julienne in boiling water for a few minutes if using.

METHOD

1. Start with the sauce. In a saucepan over medium heat, combine the shallots, white wine, tarragon, and crushed black pepper. Simmer gently until the liquid reduces to an almost dry state, about 4–5 minutes.

2. Stir in the cream and continue to simmer gently for 8–10 minutes, reducing the mixture to a slightly thicker consistency. Reduce the heat to low and gradually whisk in the cold butter, a few cubes at a time, until fully incorporated. Once smooth and silky, remove the pan from the heat.

3. Pass the sauce through a fine sieve into a clean pan, pressing the solids to extract every drop of flavor. Stir in a pinch of cayenne pepper and adjust seasoning with salt if needed.

4. For the scallops, heat a sauté pan over medium heat and melt a nub of butter. Sear the scallops for about 2 minutes on each side until they develop a golden crust. Remove from the heat immediately to avoid overcooking and let them rest briefly.

5. Spoon a generous pool of the warm Crème d’Échalotes onto each plate. Place the seared scallops on top of the sauce. Garnish with a sprinkle of chopped chives, a few fresh tarragon leaves, and citrus julienne for a vibrant finishing touch.

TIPS

• Cold butter is essential for the sauce to emulsify correctly.

• Reducing the cream to the desired consistency might take up to 10 minutes, depending on your stove.