Grilled scallops with Pineau des Charentes sauce

  • Preparation 10 min
  • Cooking 20 min
  • Servings 4
  • Freezing Je ne suggère pas


Ingredients for the sauce

  • 1 teaspoon butter + 1 tablespoon
  • 1 big shallot, finely chopped
  • 1/3 cup real apple juice
  • 1/4 cup Pineau des Charentes
  • 1/3 cup water
  • 2 pinch Provences herbs
  • Salt and ground pepper

Ingredients for the scallops

  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 12 ultra-fresh jumbo scallops
  • Thyme leaves for decoration
  • Salt and ground pepper



  • In a pan at medium-high heat, melt butter and add shallot. Cook while stirring for 2-3 minutes.
  • Add the apple juice, Pinot des Charentes, water, Provences herbs and stir well. Season with salt and pepper. Bring to a boil and let reduce until 1/4, for about 4-5 minutes. Stir often.
  • Filter to remove shallots and pour back in pan, always at medium-high heat. Add 1 tablespoon butter and melt while stirring. Continue reducing for 2-3 minutes or until desired consistency. Keep warm and serve fast or butter might separate from sauce.
  • Place scallops on many sheets of paper towels then pat dry like a boss. Repeat a couple of times to make sure they are well dry.
  • In a big pan at high heat, add olive oil and butter. Melt the butter, stir well and wait about 1-2 minutes until the butter starts smoking and gets a bit darker. Place scallops in pan and cook for 2 minutes on each side. Season with salt and pepper. 
  • Serve in place with a dash of sauce on top then garnish with some thyme leaves!