Seared Scallops with Corail: Easy and Delicious Recipe

In a skillet over medium-high heat, heat the olive oil. Sear the scallops for 2-3 minutes on each side until golden brown and slightly translucent in the center. Season with fleur de sel and transfer to a plate.

In the same skillet, add the chopped shallot and cook until softened. Pour in the white wine and let it reduce by half. Add the chopped coral of the scallops and cook for a minute.

Reduce the heat to low and gradually whisk in the cold butter, a few pieces at a time, until it forms a creamy sauce. Stir in the heavy cream and crème fraîche until combined.

Return the seared scallops to the skillet and spoon the butter coral sauce over them. Serve immediately and enjoy the rich and decadent flavors of this simple yet elegant scallop dish. Bon appétit!