Scallops and Wine Sauce with Roe Fava Beans

Recipe author: EAT SMARTER
Scallops and Wine Sauce with Roe Fava Beans
30 min.
1 hr 40 min.
Ready in


for 4 servings
scallops (unshelled)
250 milliliters
50 milliliters
50 milliliters
70 grams
1 tablespoon
½ teaspoon
1 tablespoon
Veal glace (or demi-glace from a jar)
200 grams
Broad bean (ready to cook)
freshly ground Pepper
For garnish
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Preparation steps

Step 1/3

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.

Step 2/3

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.

Step 3/3

(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.