Scallops on Fruit Chutney

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Heat the cream in a saucepan (do not boil it) and stir in the fig chutney and balsamic cream (I use balsamissimo). Let the herb butter melt slowly and season with salt and cayenne pepper.
Remove the corail - that is the orange-colored rye sack - from the mussel meat (you can use it for other purposes, e.g. as Beurre de Corail from the scallop - you can find the preparation method under my recipes).
Heat a little butter in the pan and fry the scallops for about 4-5 minutes, turning them constantly.
Place the clams on a scallop shell, pour the lukewarm sauce over them and serve.

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