Serves 4
12 large scallops (coquilles Saint-Jacques)
6 shallots, finely chopped
60 g butter
1 orange
1 dl dry vermouth
1 tablespoon flour
2 dl creme fraiche
2 lemons (optional)
1 tablespoon chopped parsley
1/2 teaspoon sweet paprika
1 dash of cayenne
Open the shells of the scallops. Separate the ‘cores’ (white flesh part), wash them and pat them dry. Dice them coarsely (about 1 cm cubes). Heat the butter in a pan over medium heat. Add the shallots and sauté them, but do not let them color.
Add the diced scallops, cook for 2 or 3 minutes. Add the juice of 1/2 orange and the vermouth. Add salt, pepper and paprika. Cook for another 5 or 6 minutes.
Remove the scallops with a slotted spoon, turn up the heat and let the juice in the pan simmer down to 1/3 of the original amount.
Mix the flour into the cream, and pour into the reduction. Turn down the heat, stir well with a wooden spoon until it thickens. Add cayenne to taste. Sprinkle with parsley. Serve very hot, with a slice of orange and a wedge of lemon.