: Valérie's secrets revealed
Spring 2011 - Coquilles
Saint Jacques au safran (Scallops in saffron sauce)
(for 4 people) : 400 g of scallops, ½ onion, ½ glass of white
wine, 20 cl of cream, 12 filaments of saffron from Domaine de la
Chouette, pepper, butter.
onion finely and cook very gently in a generous amount of butter
(without letting it brown). Add the white wine and reduce to
third. Add the cream and bring back to a simmer. As
it starts to simmer remove from the heat. Wait for several
minutes and then add the saffron. Leave to rest for one hour.
a large knob of butter in a frying pan and sauté
the scallops (without browning them). Add the saffron sauce
reduce the heat to ensure it does not come to the boil.
Adjust seasoning to taste.
with basmati rice and a glass of dry white wine, such as Domaine de la
Chouette Graves Sec.
Bon appétit !!
The secret :
white wine used in the recipe is the Graves Supérieures from Domaine
de la Chouette. In a sauce it adds volume and a touch of