Blazed scallops with Cognac – Coquilles St Jacques flambées

This recipe of blazed scallops with Cognac is from my French grand-mother. This is easy and perfect for an appetizer during the holiday season.

Servings: 4 persons

What you need:

17.6 oz (500 g) of scallops frozen or fresh or about 4 large scallops each

6.7 oz (200 ml) of crème fraiche

a big piece of butter

3 shallots

1oz (30 ml) of Cognac

 

How to make it:

1. Defrost the scallops if you bought them frozen

2. Put a little butter in a frying pan and let it melt.

3. Add the scallops and brown 1-2 minutes on each side.

4. Salt and pepper them.

5. In a pan, brown the minced shallots with some butter. Then add the scallops.

6. Put 30 ml of Cognac on the scallops and blaze up everything. You can also remove the scallops and blaze the juice only. It helps keeping the scallops more tender.

7. Add some crème fraiche on the juice and let it cook until it thickens.

8. Pour the scallops in some shells if you have some. Serve immediately.

 

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• French recipe
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