My guess is the shallots and herbs have already rendered all their flavors into the cream. I'd go for texture personally and that luxurious feel, but to each their own.
@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.
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.
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
That's junk science and it's way out of date.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.
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.
This recipe was FABULOUS!! If you haven't tried it, you need to!!! Just have patience... It does take a while for the wine and cream to cook down. Don't rush it, you don't want to burn it.
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.
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!
I make a version of the same but serve the scallops and the sauce over mashed potatoes. The difference in making my sauce is that I sear the scallops first and then tent them to rest on the side while I make the sauce. I use the fond from the scallops as a flavour base that I add the shallots, taragon, and white wine to. This adds the flavour of the caramalized scallops to the sauce. Also, I do not reduce the wine until it is dry, instead I reduce it until it is a demi-glaze. Then I add the cream and reduce. I finish the shallots briefly in the sauce with the collected juices from the resting. This brings them back to temperature and finishes the sauce. It has an amazing flavour profile. I like your approach too. It gives me more ideas in my own personal cooking adventure. Keep up the great videos Staphan. Thanks
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!
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.
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.
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!
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.
Just poached some salmon in a court bouillon and served with this sauce. Impeccable. No tarragon, alas, so I used thyme. Served with baguette and sauteed hen-of-the-woods (my favorite mushroom).
Made this tonight, a triumph. I thought the sauce would be subdued -- it was absolutely popping with flavor. EDIT: I did the citrus juilenne, too. If you're wondering whether or not it's worth the extra effort, it absolutely is.
Que delicioso platillo! Delicious dish! but here in the States scallops are very expensive. In almost every dish, the sauce is an essential part of the plate. Your presentation is elegant. Thank You. Love your cooking.
made this recipe today for a friend using shrimp and a side of jasmine rice. got tired of wondering about the creme d'echalote you presented and took the plunge. a very rich but delicate sauce which I developed slowly per your suggestion. never reduced heavy cream before and was hesitant that it might curdle. all went very well. the process was a bit time consuming and would think it prudent to have this sauce made ahead of time which would cut 20 - 30 min. from stove to table. next time a medley of shrimp, lobster and scallops might be nice. Look forward to more sauce recipes such as this. Thank you Chef
i really like to get feedback when people try the recipes . the time you spent was well spent i think it gave you a good idea on how long certain task such as reduction can take. i hope you learn some useful things. 🙂👨🏻🍳
I paid attention Chef to your mention that a reduction is actually a cooking process that allows the flavors of ingredients to meld and should be approached slowly so that melding time has a chance to take place. never more was this apparent to me as when I volunteered to cook braised oxtails for my wife's family in China, found out that all homes and most restaurants do not have ovens, and proceeded to attempt braising in a pressure cooker. the pressure cooker cut the cooking time in half, but an oven braise over a 4 hour period is what was needed to combine the flavors of the oxtails, mirepoix, red wine and beef stock. the pressure cooking method did not produce a really flavorful result.
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!!
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.
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.
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!
Hmm. Wow chef, thank you! Actually looks pretty simple but just with really expensive ingredients. So like ya know...kids be at grandma’s when I’m making this! I am looking forward to making this for a dinner party of 4 as an appetizer with a simple arugula and endive and radicchio salad. And an herb crusted roasted lamb with tiny red potatoes and whole carrots. Just a bought chocolate dessert or eclairs and coffee. Lots of wine. I don’t want to be in the kitchen all night. This will be impressive! 💕💫 🙏
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* !!!
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.
I did it today and it is awesome, good recipe to cook scallops too. Everybody liked it and felt like theywere in a restaurant=) Merci beaucoup Stephan=))
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.
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
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!
![Eminem - Fuel (feat. JID) [Official Lyric Video]](http://i.ytimg.com/vi/t5H_CewqpKA/mqdefault.jpg)
Yeah, this is ONE sauce I’d never want strained! Bring on ALL the majestic ingredients! 😅😮💨🤌👌
totally agree!!
My guess is the shallots and herbs have already rendered all their flavors into the cream. I'd go for texture personally and that luxurious feel, but to each their own.
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!! : )
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.
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.
👏👏👏👏
made the crème d’échalote for my sausages, smashed potatoes and asparagus!
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.
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 🙂🙂👨🏻🍳👍
Merci mille fois vos recettes sont tellement bien expliquées et…filmées. On peut toujours les refaire , bravo.
I come back to this every Christmas, thanks!
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.
This recipe was FABULOUS!! If you haven't tried it, you need to!!!
Just have patience... It does take a while for the wine and cream to cook down. Don't rush it, you don't want to burn it.
thanks for the feedback 🙂👨🏻🍳
Thats when a good sauce pan really helps it’s more stable and easy to dial in the temp
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.
This is what we in Canada call “Fringlish”! 😆
😂
Loved this with some lemon juice squeezed over it and it is easily one of the tastiest for scallops!!!!
made this tonight for my wife. seriously so so good! great flavors and balance, the julienne citrus adds that additional layer. must try!
Oh, YEAH! May I just eat the sauce with a spoon? Seriously, I will make this for white fish, too.
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
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!
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
Beautifully done . Amazing low carb high fat recipe for keto/low carb dieters as well.
I made this tonight and was delicious thank you for the recipe, all the best from Northern Ireland
I make a version of the same but serve the scallops and the sauce over mashed potatoes. The difference in making my sauce is that I sear the scallops first and then tent them to rest on the side while I make the sauce. I use the fond from the scallops as a flavour base that I add the shallots, taragon, and white wine to. This adds the flavour of the caramalized scallops to the sauce. Also, I do not reduce the wine until it is dry, instead I reduce it until it is a demi-glaze. Then I add the cream and reduce. I finish the shallots briefly in the sauce with the collected juices from the resting. This brings them back to temperature and finishes the sauce. It has an amazing flavour profile.
I like your approach too. It gives me more ideas in my own personal cooking adventure.
Keep up the great videos Staphan. Thanks
thanks glad you come up with own version 🙂👨🏻🍳
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!
Thanks, you explain things very very clearly and I love your recipes! Regards from the UK!
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!! : )
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.
Definitely helps to have that cool French accent!
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!
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.
Love it. We never have used tarragon before- can’t believe what we’ve been missing...
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 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.
OMG this sauce is so good! I just finished eating scallops with shallot cr sauce and my taste buds are dancing ❤
Just poached some salmon in a court bouillon and served with this sauce. Impeccable. No tarragon, alas, so I used thyme. Served with baguette and sauteed hen-of-the-woods (my favorite mushroom).
A work of art! So beautiful!
Made this tonight, a triumph. I thought the sauce would be subdued -- it was absolutely popping with flavor.
EDIT: I did the citrus juilenne, too. If you're wondering whether or not it's worth the extra effort, it absolutely is.
Que delicioso platillo! Delicious dish! but here in the States scallops are very expensive. In almost every dish, the sauce is an essential part of the plate. Your presentation is elegant. Thank You. Love your cooking.
made this recipe today for a friend using shrimp and a side of jasmine rice. got tired of wondering about the creme d'echalote you presented and took the plunge. a very rich but delicate sauce which I developed slowly per your suggestion. never reduced heavy cream before and was hesitant that it might curdle. all went very well. the process was a bit time consuming and would think it prudent to have this sauce made ahead of time which would cut 20 - 30 min. from stove to table. next time a medley of shrimp, lobster and scallops might be nice. Look forward to more sauce recipes such as this. Thank you Chef
i really like to get feedback when people try the recipes . the time you spent was well spent i think it gave you a good idea on how long certain task such as reduction can take. i hope you learn some useful things. 🙂👨🏻🍳
I paid attention Chef to your mention that a reduction is actually a cooking process that allows the flavors of ingredients to meld and should be approached slowly so that melding time has a chance to take place. never more was this apparent to me as when I volunteered to cook braised oxtails for my wife's family in China, found out that all homes and most restaurants do not have ovens, and proceeded to attempt braising in a pressure cooker. the pressure cooker cut the cooking time in half, but an oven braise over a 4 hour period is what was needed to combine the flavors of the oxtails, mirepoix, red wine and beef stock. the pressure cooking method did not produce a really flavorful result.
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!!
Oh lovely! I just picked up scallops and will make this tonight. Thank you!
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.
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!
Wow! Was at Aix in 2002; what a nice flashback, remember that lovely fountain! Nice recipe; please do more seafood dishes!!
tarragon is a beautiful herb...
Je vous remercie, Stéphane ! Vous n'avez donné une excellente idée pour la fête des mères ! 😊
I'll make it for Christmas dinner, my in laws will love it. Thank you Chef for posting the video.
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 ;-)
Ricetta eccellente, saluti dalla Sardegna!!
Thank you , I'm so happy I came across your channel ,step by step made simple ,I'm going to try this tonight..❤️❤️
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.
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
Made this recipe tonight. Awesome, is all I can say!
I wish this channel exists back when I'm in school 😂
an absolutely delicious, elegant and easy sauce. should be in every cook's repetoire. thanks to Stephan it is now in mine
have you shown how to julienne, because i haven't seen it before! thank you. looks delicious. i would love to make this sometime! 😊
Excellent demonstration, merci !!
Excellent Video As usual! Wow, all my favorite ingredients! Excellent. Thank you Chef!
I’m imaging doing this as a very fancy surf and turf. Steak, prawns and scallops
I can’t wait
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
Omg so yummy looking. Going to try this myself. Love the plaque on the wall over your right shoulder.
Making this for sure. Thank you.
Congratulations! Just bought your cookbook!
Gorgeous sauce
Hmm. Wow chef, thank you!
Actually looks pretty simple but just with really expensive ingredients. So like ya know...kids be at grandma’s when I’m making this!
I am looking forward to making this for a dinner party of 4 as an appetizer with a simple arugula and endive and radicchio salad. And an herb crusted roasted lamb with tiny red potatoes and whole carrots. Just a bought chocolate dessert or eclairs and coffee. Lots of wine. I don’t want to be in the kitchen all night. This will be impressive! 💕💫 🙏
I make this all the time and it wows people soooo much. The sauce is to die for!
Beautiful! A definite must try for Fridays meal. Once again, Merci beacoup!
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 🙂👨🏻🍳👍
ils sont vraiment sensationnels tes videos !!!
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.
Stunning. Thank you.
This sauce is simply amazing! Thank you!
I did it today and it is awesome, good recipe to cook scallops too. Everybody liked it and felt like theywere in a restaurant=) Merci beaucoup Stephan=))
But did they tip before leaving? 😂❤️
Seems delicious! Thanks!
Butter is king!
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.
This looks absolutely delicious.
great sauce tutorial chef, thanks. elegant when the sauce is strained
looks good and is pretty easy. I enjoy learning from you and thanks I might try this tonight
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
This is an incredible looking dish. I'm making this next week. Thanks Stephan! 😋👩🏽🍳
Bonjour chef Stéphane. Vous êtes très mignon !!
Looks delicious, love the french cuisine. Thanks.
Great sauce, thanks chef
This looks wonderful.Thank you for sharing .
Love your recipes ♥️🙏
Thank you! You make it look so easy !
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!
Merci Stéphane superbe recette! Je referai tres prochainement c'est certain...
looks fantastic! Thanks again for sharing with us.
Formidable!
A very good tutorial! I was actually wondering if I can keep the sauce in a frigde for maybe like a week
I have the same question. Did you end up trying it?
I am making this tonight, yay yay
Tkhs for Sharing 👍💕
this looks wonderful....I'm going to make this and I saved the recipe
Just made this sauce to pair with a Chablis. It was beautiful. Thank you.
thanks for trying the recipe
wow c'et tellement simple et appetissant ..merci beaucoup
My pleasure
That looks so delicious that I can’t watch this video because I’ll only be hungry and jealous
Beautiful ! I may need a few large plates of them though
Looks lovely. Instead of passing the sauce through the sieve can I just use a mixer or blender to get a smooth consistency?
Love it!
Got some scallops, and came looking for some sort of scallops in veloute, but this is even better.
Made this, loved the recipe.. cheers!
thanks for the feedback 🙂