Saint James with easy cream

Ingredients

For 4 servings

• •12 12 Holy-jacque shells
• •100 g 100 g Fresh cream
• •1 1 Shallots
• •4 cl 4 cl Noilly-Prat
• •50 g 50 g Butter
• •1 c. à soupe 1 Tbsp. Persil
• •Salt pepper

Method

1. 1.Preparation of ingredients
2. 2.First of all, get the Santiago nuts out of the refrigerator or freezer. If you use frozen Santiago, make sure to let them thaw a few hours in advance, then dry them well with absorbent paper. Peel and finely chop the shallot. Also tick the parsley so that it is ready for use.
3. 3.Cook shallots
4. 4.Place half the butter in a large skillet and melt over low heat. Add the chiseled shallot and let it sweat gently for 2 to 3 minutes. Make sure that it does not color, it must just become translucent and melted in order not to mask the delicate flavor of the Santiago.
5. 5.Seizure of the Santiagos
6. 6.Put the fire on high and add the rest of the butter. Place the Saint-Jacques nuts in the pan, without overlaying them. Make them brown 1 to 2 minutes on each side, until they take a golden color while keeping a soft texture at heart. Remove them gently and store them warm.
7. 7.Sauce preparation
8. 8.Pour the Noilly-Prat into the pan to deglaze and remove the cooking juices. Allow to reduce for a few moments, then incorporate the fresh cream. Mix well with a wooden spoon and continue cooking over low heat for about 2 to 3 minutes. The sauce must become creamy and slightly nappy.
9. 9.Finishing and dressing
10. 10.Put the Saint James in the pan with the hot sauce. Salt, pepper according to your taste, then add the chiseled parsley. Mix gently to coat the cream nuts well without damaging them. Serve immediately in preheated plates to preserve all the heat and flavour of the dish.