Scallop on Caramelized Apple Ring with Calvados Cream
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 6 scallop (s) without corail
- 100 ml white wine
- 100 ml vermouth, Noilly Prat
- 50 ml cream
- 20 ml calvados
- 1 apple
- 1 shallot (s)
- 1 pinch mustard seeds, ground
- 1 pinch nutmeg, (mace - mace)
- pepper
- salt
Print Recipe
Pin Recipe Instructions
- Cut an apple smoothly on the stem and blossom so that you can cut beautiful apple rings from the center piece.
- Peel and dice both ends, sauté with a chopped shallot in butter until translucent and repeatedly deglaze with the white wine and reduce to a syrupy consistency.
- Add the Noilly Prat and, when it is well reduced, pour on the cream. Season with pepper, salt, mustard powder and mace.
- I cut the remaining apple (core removed) into 4 rings about 2mm wide and dried and roasted them in the 180 ° C oven. It is recommended when the oven is on anyway, e.g. because the main course is smuggled in it.
- Cut the remaining apple into 2 rings of the same width. Steam these rings in butter with a pinch of sugar until golden and place on preheated plates.
- In the pan with the “apple butter”, fry the scallops on each side for about 1 minute and immediately place them on the warm apple rings.
- Quickly add about 20ml Calvados to the cream sauce, spread it around the apple rings and add the apple chips for decoration.
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