Open the shells, clean well, keeping only the meat and the coral. Wash under running water. Peel and wash the vegetables, slice thinly. Put the vegetables with the butter into a high-sided frying pan to fry very gently, salt, pepper, add the bouquet garni, garlic and chopped shallot, cook for 5 minutes over a moderate heat. Boil the water and the wine in a saucepan, keep boiling for 3 minutes to remove the sour taste of the wine. Top the vegetables in the frying pan with the scallops. Moisten with the boiling wine. Cover, leave to cook for a further 5 minutes. Add the cream, adjust the seasoning, boil for another minute. Serve immediately in a hot serving dish.
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24 sea scallops
1 leek
1 large shallot
1 head celery with leaves
1 small head fennel
2 cloves garlic
1 gray shallot
1 bouquet garni
1/2 bottle dry white wine
1/2 bottle water
1/4 cup butter
7 tbsp cream
salt, Cayenne pepper
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10
mn
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15
mn
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Do not cook the scallops too much, they will harden. Serve a white Sancerre with this dish.
