I was inspired to make this dish when I spotted the new line of fresh Welsh queen scallops. It is very quick and easy to make: won't take longer than it takes to make some creamy mashed potatoes. I made it as a main for 2 but it would be great as a starter for 4.
welsh queen scallops in cream
- Total time: 20 mins
350 g fresh Welsh queen scallops
knob of butter
1 echalotte, finely chopped
glass of Noilly Prat
125 ml double cream
egg yolk (Cotswold Legbar are best for colour and flavour )
Maldon salt and fresh black pepper
2 servings of creamy mash
- Melt the butter in a small pan and sweat the echalotte until good and soft but not coloured. Add the Noilly Prat and boil to reduce by half. Add most of the double cream and boil until slightly reduced and thickened. Season to taste. Stir in the rest of the cream and the egg yolk. Keep warm or re-heat very gently if necessary.
- Heat to hot a saute pan and sear the scallops lightly in some butter. Do not over-cook: they are tiny and will need no more than a minute, if that. Serve on heated plates (or on scallop shells if serving as a starter) with the potatoes and the sauce.