Grilled scallops with Pineau des Charentes sauce
- Preparation 10 min
- Cooking 20 min
- Servings 4
- Freezing Je ne suggère pas
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cookmodeIngredients for the sauce
- 1 teaspoon butter + 1 tablespoon
- 1 big shallot, finely chopped
- 1/3 cup real apple juice
- 1/4 cup Pineau des Charentes
- 1/3 cup water
- 2 pinch Provences herbs
- Salt and ground pepper
Ingredients for the scallops
- 1 teaspoon butter
- 1 teaspoon olive oil
- 12 ultra-fresh jumbo scallops
- Thyme leaves for decoration
- Salt and ground pepper
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Preparation
- In a pan at medium-high heat, melt butter and add shallot. Cook while stirring for 2-3 minutes.
- Add the apple juice, Pinot des Charentes, water, Provences herbs and stir well. Season with salt and pepper. Bring to a boil and let reduce until 1/4, for about 4-5 minutes. Stir often.
- Filter to remove shallots and pour back in pan, always at medium-high heat. Add 1 tablespoon butter and melt while stirring. Continue reducing for 2-3 minutes or until desired consistency. Keep warm and serve fast or butter might separate from sauce.
- Place scallops on many sheets of paper towels then pat dry like a boss. Repeat a couple of times to make sure they are well dry.
- In a big pan at high heat, add olive oil and butter. Melt the butter, stir well and wait about 1-2 minutes until the butter starts smoking and gets a bit darker. Place scallops in pan and cook for 2 minutes on each side. Season with salt and pepper.
- Serve in place with a dash of sauce on top then garnish with some thyme leaves!