Seared scallops with crème d'échalote (French creamy shallot sauce for fish and scallops)

197,051

6,927 0

Published 2019-05-02

Join my online French cooking classes 👨‍🍳: learn.thefrenchcookingacademy.com/p/get-started-wi… 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!

********************************************
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

**************************************************************
GET THE WRITTEN RECIPES ON MY WEBSITE:
bit.ly/2RL9WgQ
**************************************************************

IF YOU LIKE WATCHING MY VIDEOS PLEASE SUPPORT MY
CHANNEL BY DOING ONE THE FOLLOWING

* Spread the word about the channel and the website.
* Check my Amazon cookware page ( affiliate link)
amzn.to/2sQZd9z
* Join the Kitchen brigade by signing up on my Patreon page :
bit.ly/2XaXw3F

UTENSILS AND COOKWARE STARTER KIT:
*******************************************************
Great all around cutting board :
amzn.to/2POc0Ei
Heavy duty cutting board (wood):
amzn.to/2H4J5ZR
Essential utensil set:
amzn.to/2Y3eIc2
Kitchen scales Us Oz and metric grams:
amzn.to/2Vj0Flx
Measuring cups set:
amzn.to/2ViYkqT
Set a quality fine mesh sieve:
amzn.to/2vIpM21
Great starter cookware set (tri-ply clad):
amzn.to/2DWJD2a
A good nonstick pan:
amzn.to/2VW02OF
A Great cast iron enameled French made pot (Staub): amzn.to/302BvXi

KNIFE AND KNIFE SET:
*******************************************************
Great value chef knife:
amzn.to/2vKiB9M
Forged knife set (mercer culinary):
amzn.to/2WuDZvs
Fibrox knife set (victorinox):
amzn.to/2DRrbaV

GREAT CULINARY BOOKS TO HELP YOU COOKING
******************************************************

The professional chef:
amzn.to/2H4xPfW
Le garde manger:
amzn.to/3001yOH
Paul Bocuse Institute culinary book:
amzn.to/2H4jr7y
The complete robuchon:
amzn.to/30172cb
The professional Patry chef:
amzn.to/301Q3WX
Baking and pastry, mastering the art:
amzn.to/2vCU0Ue
Beautiful French Pastry recipe book:
amzn.to/2H2a1tc

CULINARY REFERENCE GUIDES:
*************************************

Escoffier culinary guide (in english):
amzn.to/2PP8ZUr
Larousse gastronomique:
amzn.to/2H4HWBK
Le repertoire de la cuisine (in english):
amzn.to/2H3TKE5
World atlas of wine:
amzn.to/2VLiB84

MY FILMING EQUIPMENT:
************************************
VIDEO CAMERA:
amzn.to/2x5MDox
MICROPHONE:
amzn.to/2Oclckm
HANDHELD CAMERA:
amzn.to/2Sy0EEi
DSLR PHOTO CAMERA:
amzn.to/2Xq0Hpr
PORTRAIT LENS:
amzn.to/2EFbSTG
MACRO LENS:
amzn.to/2Nzwm37

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"

All Comments (21)

@COOKINGFROMTHELOFT 5 years ago

As much as I ADORE scallops, I'd be just has happy simply eating a bowl of the sauce with a spoon!!
@ricado372 5 years ago

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.
@josephas1995z 5 years ago

Made this for dinner. The food was delicious! You are an excellent and engaging teacher.
@annechou1385 4 years ago

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.
@BKMcl 5 years ago

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.
@Mo_Ketchups 8 months ago

Yeah, this is ONE sauce I’d never want strained! Bring on ALL the majestic ingredients! 😅😮‍💨🤌👌
@Lisa-co9ng 5 years ago

My question is who are those people that thumbs down this? I cannot wait to try this out! Looks amazing
@Epiphone1964 4 years ago

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!
@GSWeb8 5 years ago

Terrific recipie...two of my wife's favorite things...shallots and scallops! Definitely making this...thanks Chef for another fabulous video.
@hkevk18 4 years ago

made this tonight for my wife. seriously so so good! great flavors and balance, the julienne citrus adds that additional layer. must try!
@CloudTT 4 years ago

I make this all the time and it wows people soooo much. The sauce is to die for!
@nancynadeau3585 5 years ago

A work of art! So beautiful!
@rcg5317 5 years ago

Oh, YEAH! May I just eat the sauce with a spoon? Seriously, I will make this for white fish, too.
@kurzhaarguy 3 years ago

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!
@henrikjohansson3169 4 years ago

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!
@JonniePolyester 3 years ago

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!
@williamwatters9928 3 years ago

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.
@juliegibbons4989 5 years ago

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.
@AugustEverywhere 5 years ago

The crème d'échalote looks well worth the clogging of one's arteries. :D Bravo!
@sayhi2rose 4 years ago

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.