• 12 king scallops
  • 375 ml muscadet (or other dry white wine)
  • 40 g butter
  • 25 g flour
  • ½ teaspoon lemon juice
  • sea salt and freshly ground black pepper
  • 1 tblsp chopped tarragon
  • 150 ml cream


  • Remove the coral from the white meat.
  • Pour the wine into a saucepan, add the white meat and simmer for 5 minutes, then add the coral and simmer for a further 5 minutes.
  • Make a roux with the butter and the flour, and use the liquor the scallops were cooked in to make a smooth white sauce.
  • Add the lemon juice, seasoning and chopped tarragon.
  • Stir in the cream and when the sauce is smooth and thick, place the scallops on a serving dish and pour the sauce over them.