Scallops flambéed in Cognac

The very first recipe I would like to share is a dish my boyfriend always cooks for me for special dinners. Yesterday was the International Women’s Day,  so this french dish was on the menu. 
We served it with spaetzles (traditional egg noodles original from Germany, Alsace, Switzerland and Austria) but you can use any kind of garnish that would absorb all of this gorgeous sauce! 


  • 16 big fresh scallops
  • 50 ml good quality Cognac
  • 100 ml dry white wine
  • 30 g butter
  • 1 shallot
  • 1 clove of garlic
  • finely chopped parsley
  • 200 ml of creme fraîche
  • salt, pepper


  1. Melt the butter on a non-adhesive pan and when it starts bubbling add  the finely chopped shallot, wait 2 minutes, stir and add  the scallops, piece by piece, because it is a  very delicate ingredient. You can salt and pepper at this point.
  2.  Turn the scallops 3 minutes later  and 3  more minutes later take of the pan the scallops, once again piece by piece, try to leave all of the juices in the pan. At this point, the scallops should be still slightly translucide on both sides.
  3. Put the garlic and parsley in the same pan and let it cook until it starts spreading aromas in the whole kitchen.
  4. Now it’s time to flambée, but don’t worry, the word is more scary than the technique is. Your pan should be very heated, add the cognac and  rapidly light up the liquid with a match.  (The most important secret is to light up as fast as possible after you added the cognac.) By this moment there should be flames getting out of your pan, you can slightly shake the pan so all of juices can uniformly flambé.
  5. When the flames are off, add back the scallops, the wine and lower the heat. It will take 5-10 minutes for the wine to evaporate, then add the creme fraîche (or normal cream) and stir gently. 3 more minutes later you can turn the heat off.

As said, you can serve it with spaetzles, rice or  fresh pasta.

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