Seared scallops with crème d'échalote (French creamy shallot sauce for fish and scallops)
Join my online French cooking classes ????????: Seared scallops with crème d'échalote is a delicious and simple sauce. With a base of butter and cream blended with shallots, tarragon and wine reduction it's very similar to beurre blanc. The crème d'échalote goes well with any white fish or, as shown in today's recipe, with seared scallops. A perfect match!
Ingredients needed for the sauce:
(This recipe will produce enough sauce for 4 or more people, depending on how much sauce you use.)
150 ml of dry white wine (like a muscadet or sauvignon blanc)
250 ml of liquid cream (heavy whipping cream or double cream)
50 grams of finely sliced shallots
1 gram of fresh tarragon (finely chopped)
125 grams of plain unsalted butter, cut in small cubes (must be fridge cold)
Half a teaspoon of crushed black pepper (mignonette)
A pinch of salt ( or add to your taste)
A pinch of cayenne pepper
Notes and tips:
- In this video, only half the quantities listed above were used
- The butter used in the sauce must be cold
- Reducing the cream with the quantity above might take up to 10 minutes
- If you use a julienne of citrus, plunge the julienne in boiling water for a few minutes before using
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Today's dish is seared scallops with crème d'échalote. This french recipe tutorial focuses on teaching you how to make this classic French sauce that can be served with fish or scallops.
The culinary technique we will learn today is a sauce that starts with a reduction a sec (reduction of an acidic liquid to an almost dry state) which is then binded by a reduction process (no thickening agent are added).
This particular sauce starts with a reduction of white wine shallots and fresh tarragon and black peppercorn (mignonette).
Scallops with Creamy Shallot Sauce - Best Sauce for Scallops
Today we are making a pan seared scallop dish with an easy and creamy sauce with shallots and tarragon. The sauce is prepared with reduced white wine and cream and packed full with flavors and pairs perfectly with seared scallops. In this recipe, I'm using smaller bay scallops which take less time to cook compared to great scallops, but they are absolutely sweeter.
I've used a carbon steel pan to sear the scallops, if you are using a teflon pan, add 20 or more seconds to the searing time!
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• 5-6 scallops
• 1/2 cup heavy cream
• 1/2 cup white wine
• 2 shallots (finely sliced)
• 2 tsp tarragon (finely chopped)
• 100 g butter (unsalted, cold), + 1 tbsp for the scallops
• ½ tsp crushed black pepper
• Salt to taste
• 1 tbsp of rapeseed or canola oil
• 1 tsp chopped chives to garnish
• ½ tsp lime zest to garnish
#scallops #creamyshallotsauce #crèmed'échalote
Gordon Ramsay: Shallots, Brandy, and a Flourish of Fire | MasterClass Moments | MasterClass
Combustion is a chef's friend. Chef Gordon Ramsay uses common ingredients and a very big flame to prepare his pan sauce — you won't want to miss the way he roasts his root vegetables before plating this dish!
Explore Gordon Ramsay's MasterClass on cooking:
Learn recipes and culinary technique from chef Gordon Ramsay in his most comprehensive cooking class to date. In his MasterClass, Gordon invites you into his kitchen for 20 exclusive lessons designed to enrich your cooking.
In addition to improving your cooking skills and sharing new recipes, Gordon outlines the kitchen necessities you’ll need to prepare great food. Equipped with a few good pots, pans, utensils, and a hot plate, you’ll have what you need to impress dinner guests and enhance daily meals.
Gordon’s one-of-a-kind cooking lessons also provide an intimate window into his career. Throughout his class, he shares insights into how he became one of the most respected chefs in the world and explores the origins of his passion for cooking. Gordon’s cooking course is designed to serve students at all skill levels -- current students include culinary school graduates and first-time chefs.
In his class, Gordon teaches how to:
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Sauces To Die For: Red Wine Shallot Sauce
This is a great sauce for grilled secondary cuts of beef, like onglet (hanger steak), flank, or skirt. To make demiglace, see the Demiglace video in my Sauces to Die For series.
About 9 oz. shallots, thinly sliced
1.5 cups red wine
1.5 cups chicken stock
2 rosemary sprigs
2 Tb. garlic, minced
5 Tb. balsamic vinegar
½ cup demiglace (optional)
2 Tb. butter
How to Make a Butter Sauce - Beurre Blanc - French Butter Sauce Recipe
Learn how to make a Beurre Blanc - French Butter Sauce Recipe! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Butter Sauce Recipe!
How to Make a Butter Sauce
Learn how to make butter sauce with Le Cordon Blue Certified Master Chef, Chef Edward Leonard.
One of the most popular sauces at a restaurant is a butter sauce. The butter sauce is diced cold butter that emulsifies. How it emulsifies is, we have here some shallots that are diced and places in red wine vinegar on high heat to cut in half. Now turn down from high heat to half. Now place some pieces of the butter over the heat and whisk it in. Once the butter starts melting, turn the heat down to very low.
When the butter is almost done, add another piece and keep whisking. Now the sauce is starting to get creamy. Continue to add butter. Warm gentle heat is breaking down the butter.
You can add herbs like thyme or terragon to the sauce. This is a great sauce for meat dishes or vegetables. You can add citrus: lime or lemon at the end. If your butter is getting cold, slightly turn up the heat but keep it low to now break the sauce. Add a pinch of sea salt and herbs if you chose. Now we have a perfect butter sauce with great rich flavor to put on asparagus or grilled vegetables or even a beautiful piece of fish.
3 French Steak Sauce Recipes
---Why didn't I use roux?---
I used beurre manié instead of making roux.
The advantage of beurre maniés is that you can adjust the concentration at any time without having to measure the amount of liquid.This is a technique often used in restaurants.
The flour does not become gelatinized by just frying in oil, so the raw flour taste remains. Flour becomes gelatinized when heated with water.
When starch is heated with water, it changes from beta starch to alpha starch.
Therefore, it is necessary to boil the sauce to remove the raw flour taste. So roux and bourmannier, if you add liquid and let it boil, it's the same thing in the end.
RED WINE SAUCE
50ml balsamic vinegar
200ml red wine
250ml brown stock(beef stock)
pinch of salt
GREEN PEPPARCORN SAUCE
10g green pepparcorn
200ml brown stock(beef stock)
50ml heavy cream
1 chopped shallots
1tbsp chopped tarragon
200ml white wine
2 egg yolks
120ml clarified butter
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Jamie VanSanford and a Garlic Shallot Cream Sauce
Chef Jamie VanSanford, of the Brae Loch Inn in Cazenovia,makes a garlic shallot cream sauce to finish off the plate for their famous Steak Dundee.
Crispy Salmon Sautéed Asparagus and Mushroom Creamy Shallot Potato Purée
Watch until the end for the exact measurement of the ingredients.
Lemon Cream Sauce with Shallots and Capers
This lemon cream sauce is deep in flavor and would make for a great pairing with pasta, seafood, or anywhere the acidity of lemon and the briny flavor of capers would be welcome.
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White fish in Creamy White Wine and Shallot Sauce
A beautiful dish that you will find in fine dining restaurants. Now, you can make it at home. Best part, it’s very simple to make and uses few basic ingredients. It is also quick to make and the results will amaze you. You can make it with any white flesh fish, obviously different thicknesses will require different cooking times. I used an Australian fish called flathead.
For the cream, use a thickened or heavy cream, forget low fat.
For the wine, use a dry white wine such as a Sauvignon blanc, pinot Gris, pinot Grigio or chardonnay. Enjoy White fish in Creamy Shallot Sauce.
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Creamy Garlic Scallops
Creamy Garlic Scallops are just as good as restaurant quality scallops with minimal ingredients and maximum flavour! A silky, creamy garlic sauce with a hint of lemon coats crispy, buttery scallops. GET THE FULL RECIPE HERE:
Garlic Puree - Garlic Shallot Puree Recipe - Chef Tips
Garlic puree is wonderful in most recipes that call for fresh pure garlic. The addition of the shallot gives this garlic shallot puree recipe more depth and flavor. This recipe is a keeper, and youll find that I mention it often in my recipes. Prepare it ahead of time, so its ready when you begin to cook.
Pureed garlic keeps up to ten days covered in the refrigerator, and keeps frozen for up to six months in the freezer.
Garlic has been used throughout the centuries and is to believed to have many uses, include a cure for toothaches.
Today garlic has become such a staple in our kitchens and is used in a wide variety of recipes. Today Im going to puree a little garlic and shallot with some olive oil to make a garlic shallot puree. You can use this puree any time a recipe calls for garlic.
When choosing garlic, look for cloves that are really firm to the touch and skin that is not wrinkled. The same technique should be used when choosing your shallot.
How to Puree Garlic
10 cloves garlic, peeled
1/2 of a large shallot, peeled
1 tablespoon olive oil
Mix together in a mini food processor or blender about 30 seconds. Scrape down and blend until creamy.
I use this every time a recipe calls for fresh garlic, and I use about 1 teaspoon of the puree per clove of fresh garlic.
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Béarnaise Sauce Recipe - How to Make the Best Béarnaise
Learn how to make a Béarnaise Sauce Recipe! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Béarnaise Sauce recipe.
How to make white fish in creamy shallot sauce....
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How to make white fish in creamy shallot sauce....
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RECIPE: Shallot cream sauce for salmon by Wellness Jim
Make this great tasting cream sauce for salmon with this easy to make and healthy recipe for fish.
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Homemade Sour Cream! How to Make Creme Fraiche
Learn how to make a Creme Fraiche recipe aka Homemade Sour Cream! Visit for the ingredients! Plus, more info and over 500 additional original video recipes. I hope you enjoy this Creme Fraiche recipe!
Jamie's Quick Potato Dauphinoise
This super-speedy potato dauphinoise recipe is a great idea if you're short on time but still want great flavour. Creamy, cheesy and delicious. Jamie shows you his clever cheats and takes you through every step of the way.
This easy recipe is from Jamie's 30 Minute Meals TV series first aired on Channel 4 in 2010. All the food made in this video was shared out and eaten among the very lucky crew. Nothing goes to waste.
If you're in the UK or Ireland you can watch the whole series right here:
Read the full recipe on page 98 of Jamie's 30 Minute Meals book.
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I love french cooking because of how amazing the sauces are. This is a simple sauce but turns ordinary chicken into something outrageous!
This dish uses the drippings from bacon and shallots and heavy whipping cream. You cook the chicken in the sauce so it's tender and tasty!
I served it with a side of steamed green beans with some fleur de sel. YOWZA!
What you'll need:
4 chicken thighs
1 chopped shallot
1 cup heavy whipping cream
2 strips bacon
green onion chopped
garnish away until the plate is cluttered but when you dig in and scoop up the garnish you'll be in HEAVEN!
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I have been on and around your TV & Computer screen since 1998. If you haven't seen me then it's great to meet you and welcome to my channel!
This channel started out with me doing 1 new cooking show every day! Now it has evolved into cooking as well as travel, restaurant features, resort reviews and personal videos and also funny videos from my life.
Cooking Videos - I am 100% self-taught when it comes to cooking and simply wanted to share my passion for great food with you! I also wanted to help anyone intimidated by the prospect of cooking and prove that you can make some seriously delicious things that are very easy, even for a beginner!
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Secrets to a perfect Bechamel - White Sauce | Christine Cushing
I will teach you how to make the perfect Bechamel, the most popular French mother sauce, with my simplified, foolproof method. This creamy white sauce will be smooth, with no lumps and is the perfect base for creamy mac and cheese, lasagna , moussaka etc. If there's one sauce you have to master, it's the bechamel. FULL RECIPE BELOW.
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RECIPE: BECHAMEL SAUCE
1/3 cup butter (80 ml)
1/3 cup + 1 Tbsp. flour(95 ml)
4 cups milk (1 L)
salt and pepper
grated nutmeg to taste
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Pan Sauce Bordelaise - Red Wine Reduction Steak Sauce
Learn how to make a Pan Sauce Bordelaise recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Bordelaise sauce recipe!
CookeryCam - Fillet of grey mullet with a shallot, clam, scallop and creme fraiche sauce
Served with steamed samphire and rocket. Very good!
Potatoes Romanoff - Steakhouse Potato Gratin - Food Wishes
Learn how to make Potatoes Romanoff! About 10 years ago, I took a trip to Las Vegas with a group of food writers, and while I don’t remember much, I do remember learning how to make this incredible potato gratin from Chef John Schenk, at his restaurant, Strip House. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this amazing Potatoes Romanoff recipe!
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Beth's Lobster Thermidor Recipe | ENTERTAINING WITH BETH
I love this Lobster Thermidor recipe because it's a fairly easy recipe, and uses just lobster tails so it can be affordable for holiday entertaining. I hope you enjoy it!
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BETH'S LOBSTER THERMIDOR RECIPE
*Print Recipes Here*
2 8-0z Lobster Tails
1 tsp olive oil (5 ml)
1 tbsp butter (15 g)
½ cup (75 g) sliced mushrooms
¼ cup (60 ml) of sweet sherry
2 tbsp (30 g) butter
2 tbsp (15 g) flour
¾ cup (180 ml) of fish stock
¼ cup (60 ml) of heavy cream
salt and pepper to taste
1 tbsp (15 ml) fresh tarragon
2 tbsp (11 g) freshly grated parmesan cheese
Preheat oven to 400F (200 C).
Cut lobster tails up the center to expose the meat, with kitchen shears. Drizzle with olive oil. Place on a rimmed cookie sheet and bake for 15-20 mins until lobster meat is cooked through.
Set aside and allow to cool.
Meanwhile, melt 1 tbsp of butter in a large saute pan, then add shallots and cook until translucent, add mushrooms and cook until they release their juices. Add sherry, and cook until reduced by a third. About 2 mins.
At this point, you could allow the mixture to cool, refrigerate, and store up to 2 days until ready to use.
Cut the rest of the lobster's underside tail shell, to remove and expose the full shell and remove the cooked meat. Remove the meat and save the shells for presentation. Roughly chop the meat into bite-sized pieces and set aside.
In a large skillet melt 2 tbsp of butter until foamy, add the flour and mix with a spoon until a smooth paste forms. Then slowly add the fish stock, whisking until a smooth sauce develops. Then add the mushroom mixture, and the heavy cream. Cook for 1 min until thickened. Add the salt, pepper, and tarragon. Then add the cooked lobster.
Spoon the mixture back into the shells, top with cheese, and broil until cheese and mixture bubbles.
Serve in the shells, along with a tossed salad and crisp glass of Sancerre wine. Bon Appétit!
BETH'S EASY TOSSED SALAD
1 head butter leaf lettuce
1 head of radicchio
2 endives, sliced
1 shallot, minced
1 tbsp (15 ml) Dijon Mustard
1 tbsp (15 ml) white balsamic vinegar
3 tbsp (45 ml) grapeseed oil
Salt and Pepper to taste
In a small bowl combine the mustard and the vinegar, slowly add the oil whisking all the while until a smooth emulsion forms. Season with salt and pepper. Toss with the greens.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes elegant enough for entertaining but simple enough for a weeknight meal. So go ahead and have friends over! New Videos post every Saturday! SUBSCRIBE HERE! Visit my website! VISIT MY WEBSITE:
Mayo Method Steak Sauces - Fast Easy Condiment for Grilled Steaks
Learn how to make Mayo Method Steak Sauces! - Visit for the ingredients, more recipe information, and over 600 additional original video recipes! I hope you enjoy this Fast Easy Condiment for Grilled Steaks!
Garlic Butter Steak & Creamy Mushroom Sauce
Garlic Butter Steak & Mushroom Cream Sauce is a perfect dinner! A little butter adds something special to your steak in less than 10 minutes!
BEST EVER GUACAMOLE | easy, fresh, homemade guacamole recipe
This is the best guacamole recipe as it’s is simple to make and uses fresh, high quality ingredients. Authentic Mexican guacamole doesn’t contain fillers and unnecessary ingredients. All you need is avocados, onion, tomatoes, cilantro, jalapeno pepper, lime juice, garlic and salt.
After I show you how to make guacamole, I’ll share a little kitchen hack on how to store both avocados and guacamole to prevent them from going brown. It’s so easy you’ll wonder why you haven’t done it sooner!
And don’t forget that I have tons of healthy, gluten-free, Mexican-inspired recipes on my website, which are perfect for Cinco de Mayo, Taco Tuesday or any day of the week. Enjoy!
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Beef Au Jus Recipe - Au Jus for Prime Rib of Beef - How to Make Au Ju Sauce
Learn how to make a Beef Au Jus Recipe! Visit to get more info, and watch over 500 free video recipes. I hope you enjoy this Perfect Prime Rib Beef Au Jus recipe!
Creamy Shallot Dip - ez small batch recipe!
Love onion dip, but looking for a small batch recipe that is fantastic for a small get-together? This Small Batch Shallot Dip is just what you’re looking for!
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This super easy recipe makes just enough for 2, maybe 4 servings and is packed with savory goodness.
It’s creamy, has a great flavor from the browned (not quite caramelized) shallots and a little brightness from the fresh chives and pepper!
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3/4 cup chopped shallot, about 3 large shallots (105 g)
1 tablespoon olive oil
1/2 teaspoon salt
½ cup sour cream 230g
2 tablespoons mayonnaise 20g
2 tbsp finely chopped chives 4g
1 teaspoon soy sauce
⅛ tsp garlic powder
1 1/2 tsp lemon juice
¼ teaspoon pepper
Heat olive oil over in a small skillet over medium heat.
Add shallot and salt and pepper and cook, medium heat stirring occasionally until shallots are browned about 12 minutes, deglazing the pan with water as needed.
Add garlic powder to hot shallots. Allow too cool 5-10 minutes.
Stir everything together and chill at least 1 hour. Best overnight.
Disclosure: This post may include affiliate links, meaning I may receive a commission if you purchase something through a link at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases.
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Michelle is a Los Angeles based content creator.
She is available for on-camera and in-person cooking demos and offers food photography and recipe development services for bloggers and brands.
For more information, please contact Michelle: firstname.lastname@example.org
This video was edited by Zoe Gieringer.
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