Saint-Jacques-au-cidre

Scallops with cider

For 6 people | Preparation: 30 minutes | Cooking: 28 minutes

Ingredients

  • 18 scallops
  • ½ liter Val de Rance cider
  • 1 thyme sprig
  • 1/2 bay leaf
  • 2 parsley sprigs
  • 6 shallots
  • 50g butter
  • 200 g cream
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • salt and pepper
  • some chopped parsley

Preparation

  • Open shells, detach scallops and coral, pare them by removing the black bag and the small acceded gut, wash them, dry them and slice scallops and let the entire coral
  • Wash six beautiful empty shells
  • Fry chopped shallots in hot butter. When they are melting and before they color, add scallops and coral, let fry for 2mn, moisten with the cider, add the thyme, bay leaves, and parsley sprigs, season by salting a little, let it simmer 3 to 4 minutes
  • Fry chopped shallots in hot butter. When they are melting and before they color, add scallops and coral, let fry for 2mn, moisten with the cider, add the thyme, bay leaves, and parsley sprigs, season by salting a little, let it simmer 3 to 4 minutes
  • Reduce the cooking cider by 2/3 at high heat.
  • Thin down the cornstarch with the cream and lemon juice, pour in the cider reduction, bind over low heat by whisking, taste to check the seasoning and pepper largely.
  • Put the shells in the sauce to warm them
  • Divide the mixture into the 6 empty shells, sprinkle with chopped parsley. Serve hot

Message from the Cellar master:
“This elegant dish should be eaten with a cider from Bolée Celte range, playing with its tannic touch. It also goes well with a more supple Brut cider Envie de … »

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