Ingredients (for 4 people) :
- 32 scallops
- 20 cl of semi-thick fresh cream
- 10 cl of Muscat de Beaumes de Venise
- 3 tablespoons of flour
- salt and pepper
- 2 tablespoons of oil
- 1 knob of butter
Place the scallops on a large plate and sprinkle with the flour.
In a frying pan, heat the oil and melt the butter.
Place the scallops in the pan and brown them on all sides. Book them.
Deglaze with the muscatel and reduce by half.
Add the cream, reintroduce the scallops and simmer over low heat for 5 minutes.
Season with salt and pepper to taste.
Serve when the sauce thickens slightly.