Shell fish and fish - Scallops à la nage (Chablis 1er Cru Vau Ligneau)


  • 16 scallops
  • 150 g leeks
  • 150 g carrots
  • 80 g butter
  • 1 tablespoon oil
  • 10 cl fresh cream
  • 30 cl white wine
  • 1 bouquet garni
  • salt, pepper


Recipe for 4 persons - extract from "Mets et vins de Bourgogne"

1 - Prepare the scallops Wash them and dry them in a clean cloth. Set aside.
2 - Thinly slice the leeks and the carrots. In a frying pan, melt a small knob of butter with a little oil. Pour in the vegetables and fry gently until golden.
3 - Meanwhile, pour the white wine into a saucepan with the bouquet garni and warm through. Pour in the scallops Cook for two minutes and set aside.
4 - Add the fresh cream and remaining butter to the fried vegetables. Finish cooking and season.
5 - Pour the leeks and carrots into a dish. Arrange the warm scallops and serve immediately.

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