Summary

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

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Instructions

1. Cut an apple smoothly on the stem and blossom so that you can cut beautiful apple rings from the center piece.
2. 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.
3. Add the Noilly Prat and, when it is well reduced, pour on the cream. Season with pepper, salt, mustard powder and mace.
4. 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.
5. 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.
6. 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.
7. Quickly add about 20ml Calvados to the cream sauce, spread it around the apple rings and add the apple chips for decoration.