Scallops Bercy

Preparation info

    • Difficulty


Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

Sauce Bercy is one of those classic French sauces that is just perfection. It is as simple as can be – a few shallots, a little white wine and some parsley. But it is extremely versatile and with slight variations can accompany both fish and meat. The making of it has similarities to beurre blanc but its taste is quite different. It is delicious spooned over grilled and sliced fillet steak, calves’ liver, kidneys and such like, and here one would introduce a touch of