Scallops with Creamy Sauce using a Silvercrest Monsieur Cuisine
(4.9)
Preparation time
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Dive into the culinary depths of the French coast with Saint Jacques casseroles, a delightful seafood dish that dances with the flavors of the ocean! This casserole brings together tender scallops, juicy shrimp, and plump mussels, all enveloped in a creamy, garlic-infused sauce that whispers sweet nothings of white wine and fresh parsley. Originally, this dish was a favorite of fishermen who wanted to showcase their fresh catch in a way that would impress the local markets. Fun fact: Saint Jacques refers to Saint James, the patron saint of pilgrims, and legend has it that if you find a scallop shell on the beach, it's a sign of good luck on your journey! So grab your apron and prepare to impress with a dish that’s as rich in history as it is in flavor.
Ingredients
- 150 g Shallot
- 60 g Butter
- 100 g White wine
- 100 g Water
- 100 g Whipping cream
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
- 500 g Scallop
- 10 g Fresh parsley
Steps
Creamy sauce
- Cut in pieces, and add 150 g of shallot in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 5.
- Add 30 g of butter in the food processor bowl.
- Mix manual: 3:00min / 90°C / Speed 2.
- Add 100 g of white wine, 100 g of water in the food processor bowl.
- Remove the blender lid.
- Mix manual: 5:00min / 100°C / Speed 1.
- Place the blender lid.
- Add 100 g of whipping cream, 1 pinch(es) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Mix manual: 3:00min / 120°C / Speed 1.
Pan-fried Scallops
- Add 30 g of butter in a frypan.
- Add 500 g of scallop in the frypan.
- Pan fry in the pan with an oil base and turn as soon as the face is golden.
Final Touches
- Place the content of the frypan in an individual casserole.
- Pour the content of the food processor bowl.
- Chop, and sprinkle 10 g of fresh parsley on a plate.
- Serve Hot.
