Everything You Want to Know About France and More...

Coquille St Jacques with a Truffle and Sauterne Sauce

A delicious scallop recipe that’s easy to make but really impressive and utterly delicious! Shared by Countess Simonof-Arpels who has a saffron farm in the Dordogne and absolutely loves to cook dreamy dishes.

Serves 4


3­-4 large prepared scallops per person
2 shallots
l large wine glass of Sauterne (or any dessert wine )
6­-7 dessertspoons double cream
60g chopped truffle
2 tablespoons butter
Salt and Séchouan pepper

Wash the scallops well in cold water. Dry with a kitchen towel. Remove the roe and put to one side. Peel and finely chop shallots. Fry with a little butter until golden brown. Add the wine and
let it simmer for 1 minute then add the cream. Reduce by a third over a low heat and leave
until needed.

Take a heavy bottomed frying pan, slice scallops horizontally into 2 thinner discs. Melt the butter and sear the scallops on each side until golden brown. Add the chopped roe then take off the heat.

Add the scallops to the prepared sauce with the finely chopped truffle and reheat gently for 1­2 minutes. Season. Sprinkle with a pinch of the pepper. Serve immediately on warm plates.

Read the fascinating story of how the Countess is reviving the tradition of saffron farming in the Dordogne

The Truffle Festival of Sarlat, Dordogne

Truffle hunting in Dordogne

Scroll to Top