Noix de St-Jacques poêlées

Serves : 4 people

Preparation : 20 minutes

Cooking : 20 minutes

Ingredients

20 scallops With coral. If buying frozen, thaw in the refrigerator the night before
8.8 oz of button mushrooms if in a jar, about 400 g
1 shallot sliced
1 brick of crème fraîche
1 cube of chicken broth
5 strand of dill preference fees
whiskey or a similar alcohol
olive oil for cooking
salt and pepper Use salt sparingly, as there is already salt in the bouillon cube

Instructions

Drain the mushrooms, reserving the liquid; you can use it to thin the sauce if needed.

In a skillet, sauté the drained mushrooms—lightly seasoned with salt—in olive oil. Once they’ve browned, set them aside, covered.

In this oil, sauté the thawed, whole, and lightly salted scallops. Almost immediately, add the finely chopped shallot. Sauté briefly (about 2 minutes on each side—the scallops should remain tender, as they will finish cooking in the sauce).

Then add the mushrooms and flambé the mixture with whiskey.

Next, add the cream, the crumbled bouillon cube, the pepper, the sprigs of dill, and, if desired, the mushroom juice, a little at a time, depending on the desired consistency of the sauce.

Let it simmer for a few minutes over low heat, uncovered, until the sauce thickens.
Adjust the salt and pepper to taste.
Don't cook them for too long, or the scallops will become rubbery.

Notes

Serve with tagliatelle, tortellini, or farfalle. You can also use this recipe to cook shrimp.