@Eddie Gooden I thank my lucky stars that I'm not lactose intolerant.....but there's always Lactaid! I know it's not cream, but could be a decent substitute, if reduced.
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.
That sounds incredable when I get to see my family again I shall make it for them. My husband hates fish. And herbs. I have shared this recipe and your wonderful serving suggestion with my sister
My guess is the shallots and herbs have already rendered all their flavors into the cream. I'd go for texture personally and that luxurious feel, but to each their own.
That's junk science and it's way out of date. Natural animal fats are healthy. Crisco came on the market in 1913, and they immediately began bashing natural fats. But it's the fake fats, corn oil, soybean oil and trans fats that are bad for our health. It's cheap to make corn oil and soybean oil. So those companies have a lot of money that they use to bash the competition, healthy, natural fats like lard and red meat. Our ancestors, Homo Habilis, started using stone tools and eating high fat meat 2.6 million years ago. They're brain size increased by a third. Professor Richard Wrangham discovered that cooking goes back 1.7 million years! Thanks to cooking high fat meat, the brains of Homo Erectus increased by a whopping 42 percent, the largest increase in our development. The only healthy way to power our large brains is with animal fats. As for the fake fats, Barry Groves, a speaker and writer on nutrition said, "How can our health depend on a food that we never ate?"
@@Anthony_in_Bloomington_Indiana Thank you for this! So true and accurate. I would also add that you generally get what you pay for. If there are two cuts of the same meat and one costs three times as much as the other, there is a reason. What I like to tell everyone is that the fat in foods is either the healthiest part of the food or unhealthiest. There is a huge discrepancy between carefully cultivated/raised HQ products and cheap mass produced garbage that is generated for a quick buck.
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.
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.
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!
Cher Stephane, c'est magnifique! Or in American English, OMGosh, this stuff rocks! We just finished this tres elegantly simple dinner of Scallops w/creme d'echalope, fresh broccoli & rice. Merci beaucoup for sharing the wonderful cuisine of France.
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!
This recipe was FABULOUS!! If you haven't tried it, you need to!!! Just have patience... It does take a while for the wine and cream to cook down. Don't rush it, you don't want to burn it.
I did these tonight. I forgot to buy some garnish, but if that is my only complaint, I will take it. This dish is a home run. I loved it. I did pair it with some American Wagyu, so the whole experience was so good.
*Recipe* *Seared Scallops with Crème d'Échalote* French Cooking Academy -RU-vid ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-DxubHkHzijk.html *Ingredients* *Crème d'Échalote* 50 grams of finely sliced shallots 1 gram of fresh tarragon (finely chopped) 150 ml of dry white wine (like a Muscadet or Sauvignon Blanc) ½ tsp of crushed black pepper 250 ml of liquid cream (heavy whipping cream) 125 grams of plain unsalted butter, cut in small cubes (must be fridge cold) A pinch of salt (or to your taste) A pinch of cayenne pepper *Scallops* Scallops, washed well under running water, dried with a paper towel, and set aside in the fridge Butter Salt and Pepper to taste *Garnish * 3” long zest/julienne of lemon, blanched for 3 minutes 3” long zest/julienne of orange, blanched for 3 minutes Green onion, finely chopped Fresh tarragon *Directions* *Crème d'Échalote * Place a heavy bottomed pan on medium heat-add shallots, tarragon, and wine. Bring to a low simmer to reduce the wine for about 5 minutes or until the liquid is almost gone-add pepper while reducing. Add cream and stir to mix-continue on a low simmer to reduce for about 5 minutes longer. Reduce the heat to low and, with a whisk, incorporate the butter a bit at a time, whisking constantly-you can move the pan on and off the heat while doing this. Add salt to taste. Strain the sauce through a sieve and keep warm until the scallops are ready. *Scallops * Brown the butter in a frying pan before adding the scallops. Sprinkle a bit of salt and pepper, to taste, onto the scallops and fry for a couple of minutes on each side. Set aside for a minute while finishing the sauce. Add the cayenne pepper to the sauce and stir to combine. *Plating* To a warm plate, add a bit of the sauce as a bed for the scallops. Place some scallops (with a bit of the browned butter) on the bed of sauce on the plate and garnish with lemon and orange zest, some green onion, and a sprig of tarragon. *Notes* You could make this as a main meal with a couple of scallops, a few prawns, and a small fillet of fish, served with brown rice and leeks. In the video, only half the quantities listed above were used 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.
Made this tonight, a triumph. I thought the sauce would be subdued -- it was absolutely popping with flavor. EDIT: I did the citrus juilenne, too. If you're wondering whether or not it's worth the extra effort, it absolutely is.
Made this sauce for some white fish I pan seared along with rice and green beans cooked in shallot white wine reduction. I think my belly will be full until next week! Very good thank you for this video!
Outstanding visual demonstration of the important steps in making a reduction/emulsion sauce. I now realize I’ve been doing it very wrong for very long time 👍. Great help!!
I make a version of the same but serve the scallops and the sauce over mashed potatoes. The difference in making my sauce is that I sear the scallops first and then tent them to rest on the side while I make the sauce. I use the fond from the scallops as a flavour base that I add the shallots, taragon, and white wine to. This adds the flavour of the caramalized scallops to the sauce. Also, I do not reduce the wine until it is dry, instead I reduce it until it is a demi-glaze. Then I add the cream and reduce. I finish the shallots briefly in the sauce with the collected juices from the resting. This brings them back to temperature and finishes the sauce. It has an amazing flavour profile. I like your approach too. It gives me more ideas in my own personal cooking adventure. Keep up the great videos Staphan. Thanks
This is quite a lovely sauce i can make with my scallops, prawns or white fish for my family or when we have a big dinner with many guests. Thank you for helping me cook a tasty sauce we can enjoy.
Que delicioso platillo! Delicious dish! but here in the States scallops are very expensive. In almost every dish, the sauce is an essential part of the plate. Your presentation is elegant. Thank You. Love your cooking.
Just poached some salmon in a court bouillon and served with this sauce. Impeccable. No tarragon, alas, so I used thyme. Served with baguette and sauteed hen-of-the-woods (my favorite mushroom).
made this recipe today for a friend using shrimp and a side of jasmine rice. got tired of wondering about the creme d'echalote you presented and took the plunge. a very rich but delicate sauce which I developed slowly per your suggestion. never reduced heavy cream before and was hesitant that it might curdle. all went very well. the process was a bit time consuming and would think it prudent to have this sauce made ahead of time which would cut 20 - 30 min. from stove to table. next time a medley of shrimp, lobster and scallops might be nice. Look forward to more sauce recipes such as this. Thank you Chef
i really like to get feedback when people try the recipes . the time you spent was well spent i think it gave you a good idea on how long certain task such as reduction can take. i hope you learn some useful things. 🙂👨🏻🍳
I paid attention Chef to your mention that a reduction is actually a cooking process that allows the flavors of ingredients to meld and should be approached slowly so that melding time has a chance to take place. never more was this apparent to me as when I volunteered to cook braised oxtails for my wife's family in China, found out that all homes and most restaurants do not have ovens, and proceeded to attempt braising in a pressure cooker. the pressure cooker cut the cooking time in half, but an oven braise over a 4 hour period is what was needed to combine the flavors of the oxtails, mirepoix, red wine and beef stock. the pressure cooking method did not produce a really flavorful result.
New to the channel, but just made this tonight. It was easy to make, thanks to your excellent instruction. I will make the sauce again soon, but serve it with seared haddock, rather than scallops. Thanks, Stephan.
Made this last night with scallops, and as others have already pointed out, it’s delicious! Easier than expected too! I used cold butter and heated carefully at the end and had no issues! Thanks!
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.
Hmm. Wow chef, thank you! Actually looks pretty simple but just with really expensive ingredients. So like ya know...kids be at grandma’s when I’m making this! I am looking forward to making this for a dinner party of 4 as an appetizer with a simple arugula and endive and radicchio salad. And an herb crusted roasted lamb with tiny red potatoes and whole carrots. Just a bought chocolate dessert or eclairs and coffee. Lots of wine. I don’t want to be in the kitchen all night. This will be impressive! 💕💫 🙏
Thank you!!! I've got around a half pound of scallops that I was wondering how I was going to prepare. You just solved my dilemma. Oh, and personally, I like to leave all of those bits in - they bring *MORE FLAVOR* !!!
Hi Stefan! I find the FCA very useful and great to follow. I've made a lot of recipes and will make this one to fo with scallops tomorrow. Thank you very much for explaining French cooking so well.
I did it today and it is awesome, good recipe to cook scallops too. Everybody liked it and felt like theywere in a restaurant=) Merci beaucoup Stephan=))
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!
Thanks for this amazing recipe. It was very easy to make the sauce. Even though it was easy i still manager to meds up a bit, but it turned out incredible
Any reason not to cook scallops first, then sweat the shallots in the same pan and proceed from there? Just discovered your channel, I'm really enjoying it.
Very nice, and delicious. It would be helpful to the average American audience if in your written recipe you had a version of the with oz, tsp, cups. Also, weighing out 1 g of tarragon is a challenge except for very sensitive scales. Thx in any case for an easy but tasty sauce.
