SCALLOPS WITH CIDER AND CREAM

Preparation Method :

• Detach the white scallop meat from the shells and separate the red coral. Cut away the muscular skin on the outside of the white meat. Wash and drain well. Scrub 2 shells and dry thoroughly.
• Melt 30 gram butter in a pan, add the shallots (scallions) and fry gently for 2 to 3 minutes.
• Pour in the cider and bring to the boil, then add the scallops and coral with salt and pepper. Cover and simmer gently for 12 to 15 minutes.
• Remove scallops and corals with a slotted spoon and divide between cleaned shells. Keep hot.
• Boil the cooking liquids rapidly until reduced by half, then stir in the cream and bring to near boiling.
• Remove pan from heat and add the remaining butter a little at a time, whisking vigorously until dissolved. Taste and adjust seasoning, then pour over the scallops.
• Serve immediately.