Scallops in White Wine Cream Sauce (Sauce Noix de Saint Jacques)

Name: Scallops in White Wine Cream Sauce (Sauce Noix de Saint Jacques)
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 2 Tbsp. butter; 36 scallops; Salt and freshly ground black pepper; 2 1 ⁄ 2 cups muscadet; 2 cups fish stock; 3 ⁄ 4 cup heavy cream; 1 1 ⁄ 2 Tbsp. cornstarch

Serves
serves 8

This sauce pairs nicely with Nahon's earthy Buckwheat Crepes.

Ingredients

2 Tbsp. butter
36 scallops
Salt and freshly ground black pepper
2 ¹⁄₂ cups muscadet
2 cups fish stock
³⁄₄ cup heavy cream
1 ¹⁄₂ Tbsp. cornstarch

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Instructions

Step 1

Melt 1 tbsp. of the butter in a large skillet over medium-high heat. Season 12 of the scallops with salt and pepper to taste. Cook scallops in skillet until golden brown on both sides, 5–6 minutes; transfer to plate.

Step 2

Add 2 cups of the muscadet and stock to skillet; cook until thickened and reduced, 20 minutes. Pour liquid into a blender; purée with scallops and heavy cream.

Step 3

Whisk together remaining 1⁄2 cup of the muscadet and cornstarch in skillet, removed from heat. Add scallop purée; cook over medium heat, whisking constantly, until thickened, 4–5 minutes. Keep warm.

Step 4

Melt remaining 1 tbsp. of the butter in another large skillet over medium-high heat. Working in batches, cook remaining 24 scallops halved crosswise until golden brown on both sides, 5–6 minutes. Scatter the scallops over crêpes; top with cream sauce.

Melt 1 tbsp. of the butter in a large skillet over medium-high heat. Season 12 of the scallops with salt and pepper to taste. Cook scallops in skillet until golden brown on both sides, 5–6 minutes; transfer to plate.
Add 2 cups of the muscadet and stock to skillet; cook until thickened and reduced, 20 minutes. Pour liquid into a blender; purée with scallops and heavy cream.
Whisk together remaining 1⁄2 cup of the muscadet and cornstarch in skillet, removed from heat. Add scallop purée; cook over medium heat, whisking constantly, until thickened, 4–5 minutes. Keep warm.
Melt remaining 1 tbsp. of the butter in another large skillet over medium-high heat. Working in batches, cook remaining 24 scallops halved crosswise until golden brown on both sides, 5–6 minutes. Scatter the scallops over crêpes; top with cream sauce.