"This recipe is my own concoction and serves just as well as an entrée as a soup. It takes only 20 minutes to prepare. It’s very important not to overcook the scallops."
Gabriel Gaté is a chef with an international reputation as a cookery author, television presenter and cookery teacher. Born in the Loire Valley of France where his father grew all the family’s fruit and vegetables and made wine from the small family vineyard, Gabriel learned the joys of eating and cooking from his mother and grandmother who were excellent cooks.
1 large shallot or ½ a white onion
1 tbsp butter
1 cup dry white wine
1 cup fish stock or water
600g fresh scallops
3 tbsp cream
salt and freshly ground black pepper
2 tbsp finely cut coriander or parsley
6 sprigs of chervil
Finely chop the shallot and grate the carrots.
Gently sauté the shallot for 2 minutes in 1 tsp of butter. Add the grated carrot and gently cook for a further 5 minutes.
Add the wine and fish stock, bring to the boil and simmer for 5 minutes.
Place scallops in the liquid, bring to a simmer and cook for 20 seconds. Stir in remaining butter and the cream, and season to taste with salt and pepper and stir in chopped coriander or parsley.
Serve immediately in soup bowls with a sprig of chervil.