Seared scallops with crème d'échalote (French creamy shallot sauce for fish and scallops)
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- Опубликовано: 12 июл 2024
- Join my online French cooking classes 👨🍳: learn.thefrenchcookingacademy... Seared scallops with crème d'échalote is a delicious and simple sauce. With a base of butter and cream blended with shallots, tarragon and wine reduction it's very similar to beurre blanc. The crème d'échalote goes well with any white fish or, as shown in today's recipe, with seared scallops. A perfect match!
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Ingredients needed for the sauce:
(This recipe will produce enough sauce for 4 or more people, depending on how much sauce you use.)
150 ml of dry white wine (like a muscadet or sauvignon blanc)
250 ml of liquid cream (heavy whipping cream or double cream)
50 grams of finely sliced shallots
1 gram of fresh tarragon (finely chopped)
125 grams of plain unsalted butter, cut in small cubes (must be fridge cold)
Half a teaspoon of crushed black pepper (mignonette)
A pinch of salt ( or add to your taste)
A pinch of cayenne pepper
Notes and tips:
- In this video, only half the quantities listed above were used
- The butter used in the sauce must be cold
- Reducing the cream with the quantity above might take up to 10 minutes
- If you use a julienne of citrus, plunge the julienne in boiling water for a few minutes before using
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Today's dish is seared scallops with crème d'échalote. This french recipe tutorial focuses on teaching you how to make this classic French sauce that can be served with fish or scallops.
The culinary technique we will learn today is a sauce that starts with a reduction a sec (reduction of an acidic liquid to an almost dry state) which is then "binded" by a reduction process (no thickening agent are added).
This particular sauce starts with a reduction of white wine shallots and fresh tarragon and black peppercorn ("mignonette"). 
Хобби
Yeah, this is ONE sauce I’d never want strained! Bring on ALL the majestic ingredients! 😅😮💨🤌👌
totally agree!!
As much as I ADORE scallops, I'd be just has happy simply eating a bowl of the sauce with a spoon!!
same here
I totally agree!…………sod the scallops he has invented butter soup!!!!
Mmmmm, yes! However, I'd try it with either some pasta or rice!
@Eddie Gooden I thank my lucky stars that I'm not lactose intolerant.....but there's always Lactaid!
I know it's not cream, but could be a decent substitute, if reduced.
Right, you could pour that sauce over your cell phone,... and it would taste good!! : )
Oh, YEAH! May I just eat the sauce with a spoon? Seriously, I will make this for white fish, too.
I made this tonight for me and my French family, i made it as a main meal, with a couple of scallops a few prawns and a small fillet of pollock, served with brown rice and leeks. Bloody delicious.
Definitely worth the effort, another great video. Cheers.
thanks for taking the time trying the recipe 👨🏻🍳👍
That sounds incredable when I get to see my family again I shall make it for them. My husband hates fish. And herbs. I have shared this recipe and your wonderful serving suggestion with my sister
@@Tiger89Lilly all the best, I hope you get to see your family soon.
And thanks for your lovely reply.
👏👏👏👏
My question is who are those people that thumbs down this? I cannot wait to try this out! Looks amazing
Gordon Ramsey
@@invernessscotland4807 mostly likely..the petty bitch.. LoL
Inverness Scotland LOL
Shellfish allergies??
Maybe people in Australia.
A work of art! So beautiful!
My kids decided to cook me a dinner yesterday, they watched your video to make me the scallops. Very delicious!
Your videos are always very good, easy to follow, all 3 of us subscribe to your channel.
I made this last night and it turned out perfect and tasted amazing! My cooking time for the scallops was a little longer, but I just did it by eye from watching the video. Excellent channel!
This looks wonderful.Thank you for sharing .
Beautiful as per usual Stephan. Many thanks for showing the techniques needed. I was recently on holiday visiting my daughter and we made the brown stock from Escoffier, lengthy but so worthwhile.
This is an incredible looking dish. I'm making this next week. Thanks Stephan! 😋👩🏽🍳
I am so glad I have found this channel. I think you are absolutely brilliant in your teaching and presentation. Keep up the good work!
I make this all the time and it wows people soooo much. The sauce is to die for!
looks fantastic! Thanks again for sharing with us.
Hi Stefan! I find the FCA very useful and great to follow.
I've made a lot of recipes and will make this one to fo with scallops tomorrow.
Thank you very much for explaining French cooking so well.
It’s so nice to see something familiar, classic French cooking. You are good Chef Stephan. I’m also a proud owner of Paul Bocuse’ signed cookbook.
Beautiful! A definite must try for Fridays meal. Once again, Merci beacoup!
Excellent Video As usual! Wow, all my favorite ingredients! Excellent. Thank you Chef!
Omg so yummy looking. Going to try this myself. Love the plaque on the wall over your right shoulder.
made this tonight for my wife. seriously so so good! great flavors and balance, the julienne citrus adds that additional layer. must try!
Made this for dinner. The food was delicious! You are an excellent and engaging teacher.
thanks for the feedback and well done on making this 🙂🙂👨🏻🍳👍
The crème d'échalote looks well worth the clogging of one's arteries. :D Bravo!
😄😄
That's junk science and it's way out of date.
Natural animal fats are healthy. Crisco came on the market in 1913, and they immediately began bashing natural fats. But it's the fake fats, corn oil, soybean oil and trans fats that are bad for our health.
It's cheap to make corn oil and soybean oil. So those companies have a lot of money that they use to bash the competition, healthy, natural fats like lard and red meat.
Our ancestors, Homo Habilis, started using stone tools and eating high fat meat 2.6 million years ago. They're brain size increased by a third. Professor Richard Wrangham discovered that cooking goes back 1.7 million years! Thanks to cooking high fat meat, the brains of Homo Erectus increased by a whopping 42 percent, the largest increase in our development.
The only healthy way to power our large brains is with animal fats.
As for the fake fats, Barry Groves, a speaker and writer on nutrition said, "How can our health depend on a food that we never ate?"
@@Anthony_in_Bloomington_Indiana Thank you for this! So true and accurate.
I would also add that you generally get what you pay for. If there are two cuts of the same meat and one costs three times as much as the other, there is a reason. What I like to tell everyone is that the fat in foods is either the healthiest part of the food or unhealthiest.
There is a huge discrepancy between carefully cultivated/raised HQ products and cheap mass produced garbage that is generated for a quick buck.
Excellent demonstration, merci !!
So good!
Stunning. Thank you.
This is an excellent basic sauce. I can foresee wild onions, ramps, fennel frond, etc. finding their way into this one. As always, love your passion and instruction!
My favorite type of recipe-simple and yummy!
OMG this sauce is so good! I just finished eating scallops with shallot cr sauce and my taste buds are dancing ❤
Wow! Was at Aix in 2002; what a nice flashback, remember that lovely fountain! Nice recipe; please do more seafood dishes!!
I'll make it for Christmas dinner, my in laws will love it. Thank you Chef for posting the video.
looks good and is pretty easy. I enjoy learning from you and thanks I might try this tonight
Thank you , I'm so happy I came across your channel ,step by step made simple ,I'm going to try this tonight..❤️❤️
Love it!
Got some scallops, and came looking for some sort of scallops in veloute, but this is even better.
This is quite a lovely sauce i can make with my scallops, prawns or white fish for my family or when we have a big dinner with many guests. Thank you for helping me cook a tasty sauce we can enjoy.
Looks delicious, and as always you make it look so simple. I agree that butter is best so this recipe is when I really want to treat myself. Hoping you will be settled soon in your home country. Thank you Stephan.
Life is short, so "treat" yourself daily,.....even if it makes it shorter!! : )
Je vous remercie, Stéphane ! Vous n'avez donné une excellente idée pour la fête des mères ! 😊
Gorgeous sauce
Thank you chef!
i've made seared scallops with a beurre blanc before. this sauce looks much easier to make
What do you mean, imho this is a kind of a complicated beurre blanc
Terrific recipie...two of my wife's favorite things...shallots and scallops! Definitely making this...thanks Chef for another fabulous video.
"shallots and scallops"! Say that five times as fast as you can!! :D
Great sauce, thanks chef
I come back to this every Christmas, thanks!
Making this for sure. Thank you.
This sauce is simply amazing! Thank you!
I made this tonight and was delicious thank you for the recipe, all the best from Northern Ireland
Outstanding visual demonstration of the important steps in making a reduction/emulsion sauce. I now realize I’ve been doing it very wrong for very long time 👍. Great help!!
Seems delicious! Thanks!
Formidable!
Thank you! You make it look so easy !
Nice looking sauce. Thanks as always.
New to the channel, but just made this tonight. It was easy to make, thanks to your excellent instruction. I will make the sauce again soon, but serve it with seared haddock, rather than scallops. Thanks, Stephan.
an absolutely delicious, elegant and easy sauce. should be in every cook's repetoire. thanks to Stephan it is now in mine
Looks delicious, love the french cuisine. Thanks.
Beautiful!!!
Thanks 🙂👨🏻🍳
Thank you, my favorite scallops
looks so delicious :) thank you
Awesome ❤️
so beautiful that sauce !!!
Thanks!
great sauce tutorial chef, thanks. elegant when the sauce is strained
This looks absolutely delicious.
this looks wonderful....I'm going to make this and I saved the recipe
C'est merveilleux!
I am so pleased to report that I was absolutely delighted with this sauce recipe. My pack of tarragon was past its best but I managed to get 8g of chopped leaves and 5g of the stalk. I use President unsalted butter and Waitrose double cream. Sadly no scallops but I had a skin on loin of haddock which I adore but have never found quite the right sauce to accompany it when pan-fried. So while the wine and ingredients reduced i fried the fish 3 minutes on the well-seasoned skin and finished with butter then kept warm to rest while the sauce was finished. I made the full quantity and hope the remainder can be used tonight. I have some asparagus on the side and another Haddock loin. Thank you Chef. Excellent recipe.
Love your recipes ♥️🙏
Fantastic!
Thanks, you explain things very very clearly and I love your recipes! Regards from the UK!
Just made this sauce to pair with a Chablis. It was beautiful. Thank you.
thanks for trying the recipe
Look soooo yummy
Made this sauce for some white fish I pan seared along with rice and green beans cooked in shallot white wine reduction. I think my belly will be full until next week! Very good thank you for this video!
great video, love your style
Oh lovely! I just picked up scallops and will make this tonight. Thank you!
Tkhs for Sharing 👍💕
Just had with grilled sea bass & crushed new potatoes with Savoy cabbage pan fried with garlic - divine. I used tarragon vinegar ( tarragon marinated in white wine vinegar 3 month +), Mâcon Lugny and a little lemon zest at the end. C’est magnifique!
Definitely helps to have that cool French accent!
Love it. We never have used tarragon before- can’t believe what we’ve been missing...
I’m imaging doing this as a very fancy surf and turf. Steak, prawns and scallops
I can’t wait
looks delicious chef!
Thank you.
Excellent
Made this recipe tonight. Awesome, is all I can say!
Congratulations! Just bought your cookbook!
made the crème d’échalote for my sausages, smashed potatoes and asparagus!
Merci beaucoup!💜
Beautifully done . Amazing low carb high fat recipe for keto/low carb dieters as well.
I made your shallot sauce for scallops in a shell and wow it was good so am reviewing the recipe a year later. Family went wild for it. tytyty
I did these tonight. I forgot to buy some garnish, but if that is my only complaint, I will take it. This dish is a home run. I loved it. I did pair it with some American Wagyu, so the whole experience was so good.
Loved this with some lemon juice squeezed over it and it is easily one of the tastiest for scallops!!!!
I am making this tonight, yay yay
ils sont vraiment sensationnels tes videos !!!
Made this last night with scallops, and as others have already pointed out, it’s delicious! Easier than expected too! I used cold butter and heated carefully at the end and had no issues! Thanks!
great feedback thanks
Thank u 😘
Cher Stephane, c'est magnifique! Or in American English, OMGosh, this stuff rocks!
We just finished this tres elegantly simple dinner of Scallops w/creme d'echalope, fresh broccoli & rice.
Merci beaucoup for sharing the wonderful cuisine of France.
Très bien 🤩
Thank you!!!
I've got around a half pound of scallops that I was wondering how I was going to prepare. You just solved my dilemma.
Oh, and personally, I like to leave all of those bits in - they bring *MORE FLAVOR* !!!
great i am glad you want to try that recipe 🙂👨🏻🍳👍
I'm DEFINITELY making this the next time I get some fresh scallops off the boat! Thanks for this!!
It’s good with white fish too, just had it with some filet de sole and it is very tasty....
Thanks for the feedback
Thanks for this amazing recipe. It was very easy to make the sauce. Even though it was easy i still manager to meds up a bit, but it turned out incredible
Yum! That sauce looks exquisite. Thanks for the great tutorials. I'm off to buy a truckload of butter to make some of your recipes ;-)
Made this, loved the recipe.. cheers!
thanks for the feedback 🙂
Merci Stéphane superbe recette! Je referai tres prochainement c'est certain...