- 24 scallops (unshelled)
- 250 milliliters dry White wine
- 50 milliliters Cognac
- 50 milliliters Milk
- 2 Shallots
- 70 grams Butter
- 1 tablespoon Vegetable oil
- ½ teaspoon Powdered sugar
- 1 tablespoon Veal glace (or demi-glace from a jar)
- 200 grams Broad bean (ready to cook)
- 4 Egg yolks
- freshly ground Pepper
Rinse scallops and pat dry. Mix 150 ml (approximately 2/3 cup) white wine, cognac, milk and scallops in a bowl, cover and refrigerate about 30 minutes. For the sauce, peel shallots, chop finely and sauté in oil and 2 tablespoons butter. Stir powdered sugar and veal glace into shallots and season with salt and pepper. Add remaining wine and about 50 ml (approximately 1/4 cup) water to shallot mixture, simmer over low heat about 15 minutes and strain through a fine sieve. Cook fava beans in salted water for about 10 minutes, drain and peel.
Remove scallops from marinade and poach scallops 4 to 5 minutes. Gently separate flesh from orange roe and keep warm. Heat remaining butter and gently sauté roe about 1 minute. Stir fava beans into roe and simmer gently about 5 minutes.
(The yolks with the Schalottensud foamy. put the mixture on a hot water bath , continue beating and thereby add gradually the Pochierfond the scallops .) Whisk sauce until fluffy, about tripled in volume. Place scallops on warmed plates with roe fava beans and sauce to serve. Garnish with freshly ground pepper, parsley leaves and chives.