Queen Scallop Soup

Name: Queen Scallop Soup (Crème de pétoncles)
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: For four people
Cuisine: French
Ingredients: 200 ml (⅓ pint) double cream; 20 g (¾ oz) butter; 20 chives; salt, freshly-ground pepper; 200 ml (⅓ pint) fish fumet; a chopped shallot; a sprig of thyme; 2 egg yolks; salt, freshly-ground pepper; 5 tablespoons dry white wine; 1 kg (2¼ lb) small live Queen scallops in their shells (see note); 1 kg (2¼ lb) small live Queen scallops in their shells (see note)

Crème de pétoncles

Preparation info

For
four
people

Difficulty
Medium
Ready in
55 min

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

Ingredients

1 kg (2¼ lb) small live Queen scallops in their shells (see note)
5

Europe
France
Fish course
Pescatarian
Soup
Mediterranean
Gluten-free

Method

Wash the scallops quickly without letting them soak in the water. Put them into a fairly large saucepan, add the white wine, fish fumet, chopped shallot, thyme and a pinch of sea salt. Cover the pan hermetically and place over a brisk heat. After 3 minutes, shake the pan so that the scallops on top get to the bottom, and cook for a further 2 minutes.
Allow the