Sauce

This elegant scallop cream sauce draws inspiration from classic French cuisine, specifically the beloved Coquilles St. Jacques. It features tender scallops simmered in a rich, velvety white wine and cream reduction, enhanced with earthy mushrooms and aromatic shallots. The sauce is thickened with a simple roux, providing a luxurious texture that coats every bite. Fresh thyme and parsley add a bright, herbal finish that balances the richness of the butter and cream. This dish is perfect for a romantic dinner or a special weekend meal, offering a sophisticated yet approachable flavor profile. It pairs beautifully with crusty bread, steamed rice, or buttered noodles to soak up the delicious sauce.

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 1

Calories: 369.7

Description

This elegant scallop cream sauce draws inspiration from classic French cuisine, specifically the beloved Coquilles St. Jacques. It features tender scallops simmered in a rich, velvety white wine and cream reduction, enhanced with earthy mushrooms and aromatic shallots. The sauce is thickened with a simple roux, providing a luxurious texture that coats every bite. Fresh thyme and parsley add a bright, herbal finish that balances the richness of the butter and cream. This dish is perfect for a romantic dinner or a special weekend meal, offering a sophisticated yet approachable flavor profile. It pairs beautifully with crusty bread, steamed rice, or buttered noodles to soak up the delicious sauce.

Ingredients

1 pound Fresh or fully thawed frozen scallops
6 ounces fresh mushrooms, sliced
1 tablespoon chopped shallot or green onion
2 tablespoons butter
2 tablespoons all-purpose flour
1 bay leaf bay leaf
1 teaspoon dried thyme
2 tablespoons chopped fresh flat-leaf parsley

Directions

1
Pat the scallops dry with paper towels and season lightly with salt and pepper.
2
In a large skillet, melt 1 tablespoon of butter over medium-high heat. Sear the scallops for 2-3 minutes per side until golden brown, then remove from the pan and set aside.
3
Reduce heat to medium. Add the remaining butter to the same skillet. Add the sliced mushrooms and chopped shallots, cooking until softened and mushrooms are browned, about 5 minutes.
4
Sprinkle the flour over the mushrooms and shallots, stirring constantly to cook the raw flour taste out for about 1 minute to form a roux.
5
Gradually whisk in 1 cup of white wine (or chicken broth) and 1 cup of heavy cream, scraping up any browned bits from the bottom of the pan.
6
Add the bay leaf and dried thyme to the sauce. Simmer gently for 5-7 minutes, stirring occasionally, until the sauce thickens to a creamy consistency.
7
Remove the bay leaf. Return the seared scallops to the skillet to warm through for 1 minute.
8
Stir in the chopped fresh parsley. Taste and adjust seasoning with salt and pepper if needed before serving.

Nutrition Facts

Servings 1 cups

Amount Per Serving
Calories 369.7kcal

% Daily Value *
Total Fat 16.2g25%
Saturated Fat 5.7g29%
Cholesterol 55.9mg19%
Sodium 696.7mg30%
Total Carbohydrate 37.9g13%
Dietary Fiber 8.6g35%
Sugars 10.2g
Protein 22.4g45%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: scallops, cream sauce, french cuisine, mushrooms, shallots, thyme, parsley, butter, roux, seafood, dinner, coquilles st jacques, white wine, herbs, pantry

Read it online: https://www.chefs-mate.com/recipe/sauce-172/