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Serving bowl of Julia Child's Wine Poached Sea Scallops.

Julia Child’s Wine Poached Sea Scallops Poached with Fines Herbes

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli (Adapted from Julia Child)
  • Yield: 6 Servings 1x


A quick-and-easy, elegant seafood course that's sure to impress!


Units Scale
  • 1 1/2 teaspoons minced shallots
  • 1/3 cup dry white French vermouth
  • 1/3 cup water
  • 1/2 teaspoon kosher salt
  • 1 dried bay leaf
  • 1 1/2 pounds whole scallops
  • 1 tablespoon each fresh minced parsley, dill, tarragon, and chives (or any combination thereof)
  • 2-3 tablespoons heavy cream


  1. To a large saucepan, add shallots, vermouth, water, salt, and bay leaf. Bring to a simmer for 3 minutes. Add the scallops and let simmer 1 1/2 to 2 minutes, just until lightly springy to the touch.
  2. Remove from heat and let cool in the liquid at least 10 minutes, to pick up its flavor. Remove scallops, discard bay leaf, and rapidly boil down until almost syrupy.
  3. Stir in minced herbs, then return scallops to the liquid. Briefly reheat scallops, folding in heavy cream at the end.
  4. Note: Simmering times for quartered sea scallops and bay scallops, 15 to 30 seconds; for calicos, bring just to the simmer.


Recipe adapted from Julia's Kitchen Wisdom by Julia Child

Big Flavors Rating: 5 Stars

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