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Le Chaudron recipe

Saint-Jacques poêlées

Seared scallops with cream sauce and hazelnuts

⏱ 20 minServes 4Medium180 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 20fresh sea scallops, roe removed
  • 80 g (3 oz)unsalted butter
  • 3 tbspextra-virgin olive oil
  • 2gray shallots
  • 100 ml (½ cup)dry white wine
  • 100 ml (½ cup)thick crème fraîche
  • 1bunch of chives
  • 1lemon
  • 2 tbsptoasted hazelnuts
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 20 fresh sea scallops, roe removed
  • 80 g (3 oz) unsalted butter
  • 3 tbsp extra-virgin olive oil
  • 2 gray shallots
  • 100 ml (½ cup) dry white wine
  • 100 ml (½ cup) thick crème fraîche
  • 1 bunch of chives
  • 1 lemon
  • 2 tbsp toasted hazelnuts
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large nonstick skillet (32 cm / 12½ in)paper towels1 spatula1 paring knife1 wooden spoonMedium saucepanAluminum foilBlack peppercorns

03 — Method

  1. Take the 20 scallops out 15 minutes ahead and pat COMPLETELY dry — ABSOLUTELY essential for a golden sear.
  2. Roughly chop the hazelnuts.
  3. Finely chop the 2 shallots, 3 mm (⅛ in). Chop the chives, keeping a few whole. Grate the lemon zest.
  4. Season both sides just before cooking.
  5. Heat 2 tbsp of olive oil and 30 g (1 oz) of butter in the large nonstick skillet over very high heat until foaming.
  6. Add the scallops, well spaced so they sear rather than steam. Cook for just 90 seconds per side.
  7. Keep warm under foil. In the same pan, melt 30 g (1 oz) of butter and soften the shallots for 2 minutes.
  8. Deglaze with the white wine and reduce for 2 minutes. Stir in the crème fraîche and cook 2 minutes. Off the heat, whisk in the remaining butter. Spoon over the scallops and top with hazelnuts and chives.

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CategoryMain dishes