Scallops Saint Jacques


1 lb fresh large sea scallops
1 tsp kosher salt
2 tbs clarified butter
2 tbs clarified butter
1 tsp white pepper
juice from 1/2 lemon
1 cup dry vermouth
8 tbs unsalted butter, softened
1 cup whipping cream
2 tsp fresh chives
fresh parsley for garnish
This is a recipe from the Homestead in Hot Springs Virginia.
  • Rinse the scallops, then dry them completely.
  • Cut the in half horizontally and season lightly with salt and white pepper.
  • Pre heat a saute pan over high heat and add the clarified butter.
  • Saute the scallops on each side. About 1 minute per side. Take care not to over cook as the scallops will get tough. As soon as the scallops get an opaque color take them off of the heat and reserve them on a plate.
  • Add the shallots to the saute pan and cook over medium heat for 1 minute.
  • Add the lemon juice and vermouth and cook until the liquid has reduced to several table spoons. About 5-7 minutes. Stir the sauce occasionally.
  • Remove pan from direct heat and let it cool slightly.
  • Use a whisk to whisk in the softened butter, 1 tbs at a time, blending completely before each addition.
  • Strain the sauce using a wire mesh strainer into a double boiler over simmering water to keep the sauce warm.
  • In a sauce pan reduce the whipping cream over medium high heat to 1/3 cup.
  • Whisk it into the butter sauce and add the chives.
  • Preheat the broiler. Divide the scallops into 4 individual ramekins or put into a heat proof baking dish.
  • Broil for 30 seconds to warm the scallops, then spread the sauce evenly over the scallops.
  • Garnish with a few sprig of parsley.




20 min


10 min


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