Fishmonger Discovers Perfect Quick Sauce for Scallops – His Anti-Waste Recipe Revealed!

For you, the holiday season is the perfect time to treat your guests to your favorite shellfish: scallops. Whether served as carpaccio with passion fruit or citrus zest, in small pots with white wine, or simply pan-seared with a leek fondue, your enthusiasm isn’t limited to just one preparation method. However, year after year, you struggle to find new ways to cook them. And even though you’ll never tire of them, you’re always on the lookout for new ways to enhance their flavor.

Giovanni Lorenzo from Ledreux Fishmonger in Paris’s 14th district might just have the answer to your quest. Why? Because he not only runs a fish shop but also a restaurant specializing in seafood. In a video, he explains his method for preparing scallops. Neither raw nor pan-seared, here they are baked in an enameled dish. To add a briny flavor without sacrificing indulgence, he uses the scallops’ corals to make a mousseline sauce—a great way to avoid waste, especially if you’re not fond of their texture when served plain with the scallops. “With scallops, it’s sublime!” exclaims the fishmonger with enthusiasm. You’ll see, it’s not too complicated to make…

For a dozen scallops, here are the quantities you’ll need:

• A dozen corals
• 1 tsp olive oil
• 3 tbsp cream

1. Manually separate the scallop meats from their corals.

2. Using a knife, then remove the thin film that was around the meat, as well as the foot of the scallop, both still attached to the coral. “These are the only parts we’re going to throw away”, Giovanni points out.

3. Place the corals in a blender, then add a generous drizzle of olive oil, and a bit of cream.

4. Season with salt and pepper, then blend everything until you achieve a smooth and consistent texture.

5. Arrange the scallop meats in a dish, then pour the mousseline over them.

Now, all that’s left is to bake them for 15 minutes at 350°F. You’ll see, this creamy and flavorful sauce will amaze everyone at your table!