In a small saucepan, pour 10 cl of Reuilly wine, add the stock and stir over low heat. Adjust the heat so that the liquid simmers and reduce while preparing the rest.
Detach the coral from the scallops, remove the membrane and the filaments. Rinse and pat the walnuts dry on paper towel. Rinse and dry the hollow part of the shells, then arrange them on 4 serving plates on a bed of coarse salt.
Pour the liquid cream into the saucepan containing the white wine, add the saffron threads, leave to infuse for 5 minutes, then divide into the shells.
Heat the oil in a frying pan and sear the scallops for 10 seconds on each side, as well as the coral (according to your taste!). Pepper from the mill.
Place the nuts in the shells.
Garnish with a sprig of dill and serve immediately.
As an accompaniment, I suggest you follow with your leftover Reuilly, Sauvignon from 2009 from:
Pascal Desroches
13, rte de charost
18120 Lazenay
02 48 51 71 60
