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Scallops with New Potatoes and Morels in Cream Sauce Recipe
Scallops with New Potatoes and Morels in Cream Sauce
Olivier Roellinger, Les Maisons de Bricourt, Bretagne
Olivier Roellinger, Les Maisons de Bricourt, Bretagne
Flavors of Brittany
Total time: 30 to 60 minutes

Preparation: 10-15 minutes
Cooking time: less than 30 minutes

Difficulty: Easy
Chef's Note

I have a real soft spot for new little potatoes, not just because of their flavor but because of all the work that goes into getting them quickly onto our plates. They're delicious prepared in 1001 ways. But in fact they're almost as good on their own, boiled in their skins and drizzled with salted butter, as they are in this recipe where they're paired with scallops and flavorful morels.

For 4 servings

- 1 kg (2 1/4 lb.) very fresh Scallops
- 100 g (3 1/2 oz.) fresh Morels
- 50 ml (3 tbsp.) Coteaux du Layon or other sweet wine
- 100 ml (6 tbsp.) chicken stock
- 100 ml (6 tbsp.) whipping cream
- 2 firm carrots, with their tops on
- 20 g (4 tsp.) butter
- 4 small sorrel leaves
- 1 kg (2 1/4 lb.) small new potatoes
- 1 French shallot

Spice Blend
- 1 tbsp. Mace
- 1 tsp. Long pepper
- Cider vinegar
- coarse salt

Preliminary preparation

  1. The scallops should be alive and should close up when you touch them. Shell the scallops and reserve the nuggets. Rinse well under running water. Drain thoroughly and refrigerate.
  2. Split the morels in half and rinse them well under running water. Cut the carrots into thin strips, leaving on a little of their green stems. Prepare the spice blend, grinding the mace and long pepper in a coffee mill.
  3. Chop the shallot very finely. Wash the new potatoes, rubbing them with coarse salt. Wash the young sorrel leaves as well as 12 nice scallop shells. Keep the shells warm: you will need 3 for each plate.

Just before serving

  1. Cook the new potatoes in a little salted water with a knob of butter. Sauté the morels in butter. When they have exuded their water, add another piece of butter and the chopped shallot. Once the shallot is translucent, season the mushrooms.
  2. Deglaze the pan with the sweet wine. Boil rapidly, then add the chicken stock. Cook for 4 to 5 minutes at a simmer. Remove the morels and add the cream to the liquid, boiling rapidly for 2 minutes while whisking. Add a pinch of the spice mixture and keep warm.
  3. Meanwhile, cook the carrot sticks for 2 minutes in a little water and butter. Cook the seasoned scallops very briefly in a hot non-stick skillet. Deglaze with a drizzle of cider vinegar.
  4. Place the potatoes and morels in the cream sauce and bring gently to a simmer.


  1. To serve, place the scallops in the reserved shells (3 per serving) and position on the top part of each plate. At the bottom arrange the potatoes and morels.
  2. Garnish attractively with the carrot strips and sorrel. Add a pinch of spice over everything. Serve the remaining sauce on the side.

An Alsace Pinot-Gris Grand Cru to balance the richness of this dish

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