In a small saucepan, pour 10 cl of Reuilly white wine, add the shellfish broth, and stir over low heat. Adjust to a gentle simmer and reduce while preparing the scallops.
Detach the coral from the scallops, remove the membrane and filaments. Rinse and pat the scallop meats dry on paper towels. Rinse and dry the hollow shells, then arrange on 4 serving plates over a bed of coarse salt.
Add the liquid cream to the saucepan with the wine reduction, stir in the saffron filaments, and infuse for 5 minutes. Divide the mixture evenly into the shells.
Heat the olive oil in a frying pan and sear the scallops for 10 seconds on each side, plus the corals to your taste. Season with freshly ground pepper.
Place the seared scallops into the shells.
Garnish with a sprig of dill and serve immediately.
For the ideal pairing, enjoy with the remaining Reuilly Sauvignon 2009 from:
Pascal Desroches
13, rte de Charost
18120 Lazenay
02 48 51 71 60
