Coral Sauce

Name: Coral Sauce
Cuisine: American
Ingredients: 5-6 scallop corals; 1/3 cup dry white wine (about 100 ml); 2 tablespoons salted butter; 1/3 cup heavy cream or 3 to 4 heaping tablespoons crème fraîche (about 100 ml); Freshly ground black pepper, to taste; 1 shallot; 1 teaspoon cornstarch (optional)

Alexis Leroux @Alexis

Coral is extremely rich in vitamins, trace elements, and minerals. In fact, it's the most nutritious part of the scallop.

Alexis Leroux @Alexis

Coral is extremely rich in vitamins, trace elements, and minerals. In fact, it's the most nutritious part of the scallop.

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Ingredients

5-6scallop corals
1/3 cupdry white wine (about 100 ml)
2 tablespoonssalted butter
1/3 cupheavy cream or 3 to 4 heaping tablespoons crème fraîche (about 100 ml)
Freshly ground black pepper, to taste
1shallot
1 teaspooncornstarch (optional)

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Steps

1

Thoroughly clean the scallops and separate the coral.
2

Peel and finely chop the shallot.
3

Sauté the shallot in a skillet with butter, then cook the coral until nicely colored.
4

Deglaze with the white wine and let it reduce almost completely.
5

Add the cream, mix well, and season with pepper.
6

You can add a little water or broth, then blend the mixture. If desired, strain the sauce.
7

If the sauce is too thin, let it reduce with the broth and use a little cornstarch to thicken. Whisk in a few pieces of butter for extra creaminess.
8

Set aside until ready to use. Note: Once cornstarch is added, the more you heat the sauce, the thicker it will get.