- 16 scallops
- 20 cl scallop stock
- 5 cl sherry
- 20 g butter
- 20 cl double cream
- Salt and ground pepper
- 1 carrot
- 1 onion
- Thyme and bay leaf
- 10 cl dry white wine
- 20 cl water
- Preparation time: 15 minutes
- Cooking time: 10 minutes
- Shell the scallops and wash the white meats and coral thoroughly with plenty of water. Reserve the trimmings, slice the whites thickly, and halve the coral.
- Melt the butter in a frying pan; when it foams, sear the scallops for 1 minute per side.
- Add the sherry, then the stock made by simmering the trimmings in white wine and water with chopped carrot, onion, thyme, and bay leaf.
- Strain the liquid through a fine sieve, add the cream, and simmer for about 5 minutes.
- Cook the small pasta in 3 liters of salted boiling water for about 5 minutes. Drain and add to the scallop cream.
- Arrange in shells and serve hot in soup plates.
Source: Le Livre de la Pâte by Chef Hubert for Panzani.
