Scallops in cream sauce recipe

Rinse the scallops under running water and pat dry. Separate the white flesh and the pink coral, dice the flesh coarsely, leaving the corals whole.

Peel the shallot and chop it into small pieces then chop the parsley finely.

Heat the butter and oil in a shallow pan over a low heat.

Add the chopped shallot and parsley and saute briefly. Add the diced scallops and corals, cook for 1 to 2 mins stirring constantly.

Remove from the oil and place in the shells keep them warm.

Increase the heat to medium and pour the wine and lemon juice into the pan.

Then stir in the creme fraiche season with salt and pepper.

Briefly bring to the boil, stirring constantly.

Pour over the scallops and serve immediately with fresh crusty bread

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