Scallops with Cream (Coquille Saint-Jacques)

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

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

Ingredients

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

Directions

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