Seared scallops with crème d échalote (French creamy shallot sauce for fish and scallops)

Join my online French cooking classes 👨‍🍳: https://learn.thefrenchcookingacademy.com/p/get-started-with-french-cooking Seared scallops with crème d échalote is a delicious and simple sauce. With a base of butter and cream blended with shallots, tarragon and wine reduction it s very similar to beurre blanc. The crème d échalote goes well with any white fish or, as shown in today s recipe, with seared scallops. A perfect match! ******************************************** Ingredients needed for the sauce: (This recipe will produce enough sauce for 4 or more people, depending on how much sauce you use.) 150 ml of dry white wine (like a muscadet or sauvignon blanc) 250 ml of liquid cream (heavy whipping cream or double cream) 50 grams of finely sliced shallots 1 gram of fresh tarragon (finely chopped) 125 grams of plain unsalted butter, cut in small cubes (must be fridge cold) Half a teaspoon of crushed black pepper (mignonette) A pinch of salt ( or add to your taste) A pinch of cayenne pepper Notes and tips: - In this video, only half the quantities listed above were used - The butter used in the sauce must be cold - 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 ************************************************************** GET THE WRITTEN RECIPES ON MY WEBSITE: https://bit.ly/2RL9WgQ ************************************************************** IF YOU LIKE WATCHING MY VIDEOS PLEASE SUPPORT MY CHANNEL BY DOING ONE THE FOLLOWING * Spread the word about the channel and the website. * Check my Amazon cookware page ( affiliate link) https://amzn.to/2sQZd9z * Join the Kitchen brigade by signing up on my Patreon page : https://bit.ly/2XaXw3F UTENSILS AND COOKWARE STARTER KIT: ******************************************************* Great all around cutting board : https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Set a quality fine mesh sieve: https://amzn.to/2vIpM21 Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIFE AND KNIFE SET: ******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP YOU COOKING ****************************************************** The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon: https://amzn.to/30172cb The professional Patry chef: https://amzn.to/301Q3WX Baking and pastry, mastering the art: https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique: https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english): https://amzn.to/2H3TKE5 World atlas of wine: https://amzn.to/2VLiB84 MY FILMING EQUIPMENT: ************************************ VIDEO CAMERA: https://amzn.to/2x5MDox MICROPHONE: https://amzn.to/2Oclckm HANDHELD CAMERA: https://amzn.to/2Sy0EEi DSLR PHOTO CAMERA: https://amzn.to/2Xq0Hpr PORTRAIT LENS: https://amzn.to/2EFbSTG MACRO LENS: https://amzn.to/2Nzwm37 Today s dish is seared scallops with crème d échalote. This french recipe tutorial focuses on teaching you how to make this classic French sauce that can be served with fish or scallops. The culinary technique we will learn today is a sauce that starts with a reduction a sec (reduction of an acidic liquid to an almost dry state) which is then "binded" by a reduction process (no thickening agent are added). This particular sauce starts with a reduction of white wine shallots and fresh tarragon and black peppercorn ("mignonette").