I love seafood but much prefer scallops. In France, we usually find fresh scallops in November and December. But you can find frozen foods all year round. We often eat scallops to celebrate a special occasion such as Christmas or New Years.
They are also delicious served with a leek fondue and many French chefs regularly associate them with mushrooms for their famous Terre et Mer menus.
If you like this recipe, you might be interested in visiting the Fish and Seafood category.
Serve this delicious recipe with rice or mashed potatoes.
Scallop flambée with cognac
- 24 scallops with or without coral
- 3 shallots
- 2 cloves garlic
- 1 bunch of fresh parsley
- 10 cl Cognac
- 25 cl white wine
- 25 cl cream
- 2 tsp butter
- Peel and mince the shallots and garlic. Chop the parsley.
- Melt a knob of butter in a frying pan. Add the shallots and garlic. Gather the food in the middle of the pan and increase the heat. Pour in the Cognac and flambé.
- Add the parsley, white wine, cream, a pinch of salt and a twist of pepper. Cook for 5 minutes and set aside.
- Melt the second knob of butter in the pan. Brown the scallops on each side for a few minutes (1 to 2 minutes depending on their size) while keeping the center transparent.
- Pour the sauce over the scallops, heat for a few seconds to heat the sauce and serve immediately.
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