English scallops in shells in white wine sauce

6 servings

30 minutes

English scallops in shells with white wine sauce is an exquisite dish of European cuisine that combines seafood delicacies with a rich aromatic sauce. Historically, this recipe originated in England as part of the seafood cooking tradition, paying special attention to elegant presentation. Juicy scallops sautéed in butter develop a caramelized crust, while brandy adds light smoky notes. The sauce made from white wine, cream, and fragrant mushrooms creates a velvety texture that perfectly complements the tenderness of the scallops. Serving in shells makes the dish visually striking, turning it into a true gastronomic delight. It is an ideal choice for dinner that will enchant with its taste and elegance.

Energy value per serving

• Calories: 2383.7
• Proteins: 426.3g
• Fats: 55.5g
• Carbohydrates: 77g

Ingredients

• Butter: 25 g
• Scallops: 300 pc
• Brandy: 30 ml
• Dry white wine: 0.5 glass
• Shallots: 2 g
• Garlic: 2 clove
• Cream: 100 ml
• Chanterelles: 200 g
• Scallop shells: to taste
• Parsley: to taste

Cooking steps

1. Melt butter in a large skillet. Add scallops and lightly sauté without overcooking (cook quickly on high heat).

   Required ingredients:

   • Butter: 25 g
   • Scallops: 300 pieces

2. Pour in the brandy and ignite it. Then add the white wine and reduce the heat to let it simmer gently.

   Required ingredients:

   • Brandy: 30 ml
   • Dry white wine: 0.5 glass

3. In another pan, melt more butter. Add finely chopped shallot and garlic. Sauté lightly until soft and golden.

   Required ingredients:

   • Butter: 25 g
   • Shallots: 2 g
   • Garlic: 2 cloves

4. Pour in the cream and add a bit of butter. Then add the finely chopped mushrooms. Mix well.

   Required ingredients:

   • Cream: 100 ml
   • Butter: 25 g
   • Chanterelles: 200 g

5. Serve the scallops in shells and drizzle with sauce. Sprinkle with parsley on top.

   Required ingredients:

   • Scallop shells:  to taste
   • Parsley:  to taste