Recipe: Red Sorrel and Scallop Omelette

1 In a saucepan, pour your white wine, your minced shallot, 0.4 cup (10 cl) of cream and your scallops, salt and pepper then make a broth for one minute, then stop the heat and cover, leave it like this for 10 minutes.

2 After this time, drain your scallops, put the juice back to reduce with the remaining cream, and add your finely minced sorrel, pepper (no salt) and cook for two minutes, stop the heat and cover.

3 You will go to the table, beat your eggs with a fork, salt and pepper, heat your sorrel and add your scallops.

4 In your pan, pour your butter then operate like a normal omelette, when it is almost cooked, install your mixture at the end then roll it smoothly.
The sweet taste of scallops enhanced by the slight acidity of red sorrel works really very well in tasting.