Scallops with Sorrel Cream Sauce was inspired by Pierre Troisgros’ Salmon with Sorrel. A definitive recipe from France’s Nouvelle Cuisine.
- 1 cup clam juice
- 2 tablespoon minced shallot
- ½ cup dry white wine
- 8 ounce crème fraîche (at room temperature)
- 4 tablespoon unsalted butter (cut into small chunks)
- 2 ounce fresh sorrel leaves (about 2 cups packed), washed, stemmed, and large leaves torn into two or three pieces
- sea salt (to taste)
- ground white pepper (to taste)
- canola oil (or other high smoke point, mild flavored oil)
- 8 large room temperature sea scallops (about 1 pound, rinsed and throughly dried)
- lemon wedges (as needed)
In a medium saucepan combine clam juice and shallots; bring to a boil and cook until reduced by 3/4, about 6 minutes. Add wine and and continue to cook about 3 minutes more. Lower the heat to low and add crème fraîche. Simmer, stirring often, until thick enough to coat the spoon nicely, about 5 or 6 minutes. Pass through a fine mesh sieve into a clean pan. Discard solids in sieve.
Return the sauce to low heat. Once it begins to simmer stir in the butter chunks one at a time until fully incorporated. Add the sorrel, stirring until wilted. Turn off heat and season lightly with salt and white pepper. Set aside, covered, in a warm place.
Meanwhile, heat a large, heavy non-stick or cast iron skillet over medium-high heat; swirl in just enough oil to lightly coat bottom of skillet. Pat scallops very dry, season with salt, and add to skillet. Cook, undisturbed, until a well-browned crust develops on bottom, about 2 minutes. Flip, season with salt, and cook until browned and barely cooked through but still pink in center, 1 to 2 minutes. Do not crowd skillet, work in batches if necessary, adding a bit more oil as needed.
Spoon some warm sauce and sorrel leaves onto four warm plates. Nestle two seared scallops on top of each plate. Serve immediately with lemon wedges on the side.