Scallops with Cream (Coquille Saint-Jacques)

Name: Scallops with Cream
Yield: 6
Ingredients: 700 g of scallops, shell removed; 1 cup dry white wine (240 ml); 1 small onion, finely chopped; 1 sprig of rosemary; 1/2 teaspoon dried thyme or 1 sprig of fresh thyme; 1 pinch of nutmeg; 1/2 teaspoon salt; 1 pinch of black pepper; 1 cup heavy cream (240 ml)

1
700 g of scallops, shell removed
2
1 cup dry white wine (240 ml)
3
1 small onion, finely chopped
4
1 sprig of rosemary
5
1/2 teaspoon dried thyme or 1 sprig of fresh thyme
6
1 pinch of nutmeg
7
1/2 teaspoon salt
8
1 pinch of black pepper
9
1 cup heavy cream (240 ml)

Ingredients

1
700 g of scallops, shell removed
2
1 cup dry white wine (240 ml)
3
1 small onion, finely chopped
4
1 sprig of rosemary
5
1/2 teaspoon dried thyme or 1 sprig of fresh thyme
6
1 pinch of nutmeg
7
1/2 teaspoon salt
8
1 pinch of black pepper
9
1 cup heavy cream (240 ml)

Directions

1
In a medium saucepan, place the scallops, wine, onion, rosemary, thyme, and nutmeg
2
Let it simmer on low heat for 5 minutes
3
Season with salt and pepper
4
Remove from heat and strain through a sieve
5
Reserve the scallops in a warm bowl
6
In another medium saucepan, add the remaining liquid and heavy cream
7
Simmer on low heat for 20 minutes or until it thickens and starts to bubble
8
Beware not to spill it from the pan
9
Cook, stirring, until the bottom of the pan appears
10
Add the scallops, check the seasoning, and let it just warm through
11
Serve immediately
12
275 calories per serving