Description
Experience the luxurious flavors of Saint-Jacques en sauce normande crémeuse, a dish that beautifully marries the tenderness of dry scallops with a rich cider cream sauce. This elegant recipe is perfect for special occasions, from romantic dinners to festive family gatherings. With its creamy texture and delightful balance of sweetness from the cider, this dish is a true showstopper. Impress your guests with this quick 10-minute recipe that’s both sophisticated and approachable. Be sure to use dry scallops for optimal browning and flavor concentration—wet scallops can result in a watery sauce that dulls the overall taste.
Ingredients
- 500 g de noix de Saint-Jacques sèches
- 2 cuillères à soupe de beurre
- 250 ml de cidre brut
- 200 ml de crème épaisse
- 1 cuillère à soupe de moutarde de Dijon
- Sel, au goût
- Poivre, au goût
Instructions
- Pat the dry scallops dry with paper towels. Season both sides with salt and pepper.
- In a large skillet, melt the butter over medium heat until frothy and golden (about 1-2 minutes).
- Add the scallops to the skillet, making sure they are not overlapping. Cook for 2-3 minutes on each side until opaque and lightly golden around the edges.
- Gently remove the scallops and set aside. In the same skillet, deglaze with the cider, scraping up any bits from the bottom for about 1 minute.
- Add the heavy cream and Dijon mustard to the skillet, whisking until the sauce thickens slightly (about 3 minutes).
- Return the scallops to the skillet and coat them in the creamy sauce. Heat for an additional 1-2 minutes until warmed through.
- Serve immediately, garnished with fresh herbs, if desired.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Seafood
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 1 scallop portion (125g)
- Calories: 312
- Sugar: 1g
- Sodium: 116mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 89mg
Keywords: Use dry scallops for the best results. Adjust the thickness of the sauce with more cream or cider as needed. This dish pairs beautifully with crusty bread or over a bed of fluffy rice.