🦪 St. James Shells with Cream by Cyril Lignac

✨ Introduction

Delicate scallops gently simmered in a reduced cider and creamy sauce, finished with parsley and a hint of Espelette pepper. Elegant, fast, and deeply flavorful.

🧂 Ingredients (serves 2)

• 8 scallops (noix de Saint-Jacques)
• 200 ml cider
• 2 onions, finely diced
• 200 ml sour cream (or crème fraîche)
• 1 garlic clove, minced (germ removed)
• 1 teaspoon lemon juice
• 5 stalks flat-leaf parsley, chopped
• 1 pinch Espelette pepper
• 3 tablespoons olive oil
• Salt and white pepper

👩‍🍳 Preparation

Prep the scallops

1. Clean: Remove coral if present and the dark vein. Rinse under cold water and pat dry.
2. Slice: Halve each scallop lengthwise for finer slices.

Aromatics

1. Onions & garlic: Dice onions finely and mince garlic. Chop parsley.

Cook the sauce

1. Sauté: Heat olive oil over medium heat. Add onions and garlic; cook 3–4 minutes until translucent.
2. Reduce: Pour in cider and reduce by half, stirring regularly.
3. Cream: Add sour cream and simmer on low until smooth and silky.

Season & cook scallops

1. Season: Add salt, white pepper, lemon juice, and Espelette pepper to the sauce; stir well.
2. Gently cook: Nestle scallops into the sauce. Cover and cook on low for about 2 minutes—do not overcook.

🍽️ Plating

1. Serve hot: Spoon scallops and sauce onto warm plates.
2. Finish: Sprinkle with chopped parsley and serve immediately.

💡 Tips

• Balance: Adjust lemon juice for brightness against the creamy sauce.
• Heat: A touch more Espelette can add gentle warmth.
• Sides: Serve with buttered tagliatelle, steamed potatoes, or crusty bread.