Scallops with ham and sauternes


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
Low heat


  • 2 sweet onions
  • 2 slices Bayonne (cured) ham
  • 3 golden turnips
  • 400 ml vegetable stock
  • 100 ml sauternes wine
  • 4 garlic cloves
  • 12 large scallops, off the shell
  • 80 g butter
  • 2 sprigs dill, chopped

1 flameproof casserole dish

1 chopping board


Cut the onions into wedges, without peeling.

Thinly slice the ham.

Peel the turnips and cut them into short chips.

Combine the stock and sauternes in a flameproof casserole dish. Add the turnips, onions, garlic and ham and cook for 15 minutes over low heat.

Add the scallops and butter and cook for another 5 minutes.

Scatter with dill sprigs.