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Coquilles St Jacques au Cidre
Scallops with Cider
Preparation info
- Serves
6
as a First Course - Difficulty
Easy
Appears in
By Anne Willan
Published 1981
Some of the largest scallop beds in Europe are off the coast of Brittany. A dry white wine such as muscadet can replace the cider in this recipe.
Ingredients
| scallops |
Method
Prepare the scallops* and cut each into 2-3 diagonal slices. Melt the butter in a shallow saucepan, add the shallots and cook over a low fire for 2-3 minutes or until softened. Add the cider, scallops, salt and pepper. Bring just to a boil and poach for 1-2 minutes over a low fire. Remove the scallops and drain on paper towels.
Boil the liquid for 5 minutes or until reduced to