Poached Sea Scallops in a Creamy Sauce

🛒Ingredients (Grocery List)

• 16 Sea Scallops

• 1 Bouquet Garni made with Parsley, Thyme, and Bay Leaf

• 2 Shallots, chopped

• 1 Onion stuck with 2 whole Cloves

• Salt and Pepper

• 1 1/2 cups dry White Wine

Sauce

• 2 tbsp Butter

• 1 1/2 tbsp all-purpose Flour

• 2 large Eggs Yolks

• 2 tbsp Crème Fraîche

🍴Serves: 4

⏰Prep Time: 20 min

⏱️Cook Time: 12 min

🥣Instructions

1. In a large saucepan, combine the Scallops with the Bouquet Garni, Shallots, and Onion. Season with Salt and Pepper. Add the Wine and 1 1/2 cups of Water. Bring slowly to a simmer over medium-low heat, then reduce the heat to low and cook at a bare simmer for 3 to 4 minutes. Using a slotted spoon, remove the Scallops to a bowl. Pour the broth through a fine strainer into a glass measuring cup.

2. Make the sauce: In a small saucepan, melt the Butter over medium heat. Whisk in the Flour until it starts foaming. Whisk in 1 cup of the reserved Scallop broth. Bring to a boil, whisking, then reduce the heat to low and cook for 2 to 3 minutes. The sauce should be thin.

3. In a small bowl, whisk the Egg Yolks with the Crème Fraîche. Whisk in a little of the hot sauce. Remove the pan from the heat and whisk in this mixture until slightly thickened.

4. Spoon some of the sauce into a warmed serving dish. Arrange the Scallops in the dish. Cover with the remaining sauce and serve.

💡Tips

• The secret to firm and Juicy poached Scallops: They should not boil but cook in barely simmering water for 3 to 5 minutes, depending on the thickness. Cooking them for too long or at a rolling boil toughens them.