Saint-Jacques à la Crème (Scallops in White Wine and Cream Sauce)

• 450 g Scallops, large, roe removed if preferred
• 2 Shallot
• 2 cloves Garlic
• 40 g Unsalted butter
• 150 ml Dry White Wine
• 200 ml Double cream
• 1 Lemon, juicy
• 10 g Fresh parsley, flat-leaf
• ¾ tsp Fine sea salt
• ¼ tsp Black pepper

1. Pat the scallops very dry with kitchen paper. Finely chop the shallots, crush the garlic, and chop the parsley. Zest the lemon, then squeeze the juice and set both aside.
2. Melt half the butter in a large frying pan over a medium heat. Add the shallots with a pinch of the salt and cook for 2 to 3 minutes until softened but not coloured, then add the garlic for 30 seconds until fragrant. Tip the mixture into a bowl and keep the pan on the hob.
3. Increase the heat to medium-high and add the remaining butter. Season the scallops lightly with the remaining salt and the black pepper, then sear in a single layer for 60 to 90 seconds per side until lightly golden and just turning opaque at the edges. Transfer to a warm plate.
4. Pour the dry white wine into the pan and scrape up any browned bits. Simmer for 2 to 3 minutes until reduced by about half. Stir in the softened shallots and garlic.
5. Lower the heat to medium-low and add the double cream and lemon zest. Simmer gently for 3 to 5 minutes, whisking now and then, until the sauce is silky and coats the back of a spoon. Do not let it boil hard.
6. Return the scallops to the pan and warm through for 30 to 60 seconds. Take off the heat, stir in the lemon juice and most of the parsley, then taste and adjust seasoning if needed. Serve hot, spooning the sauce over and finishing with the remaining parsley.

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