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Scallops Cooked in their Shells with Cider Jus and Crushed Toasted WalnutsTheWorldWideGourmet.com

Flavors of Paris and the Ile-de-France

Total time: 30 to 60 min

Preparation time: 20 minutes
Cooking time: Under 30 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:125.9 kcal

Proteins:5.9 g

Fats:9.6 g

Carbohydrate:7.5 g

Fibers:0.9 g

Sugar:1.6 g

Cholesterol:26.6 mg

Sodium:90.9 mg

Calcium:30.8 mg

Energy:723 kcal

Proteins:34.1 g

Fats:55.1 g

Carbohydrate:43.1 g

Fibers:5.4 g

Sugar:9.2 g

Cholesterol:152.7 mg

Sodium:521.9 mg

Calcium:177.1 mg

SIMILAR RECIPES

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

20

giant scallops in their shells

salt and pepper

40

g

walnut butter

**Cider sauce

1

granny smith apple

1

reinette apple

80

g

french shallots

30

g

carrot

10

g

garlic

20

g

celery

750

ml

bottle of dry cider

3

peppercorns

50

g

butter

salt

*Crushed walnuts

100

g

nut halves

2

bunches of chives

80

g

butter

salt and pepper

METHOD

Making the cider sauce

  1. Cut the apples into wedges. Finely chop the aromatic garnish (carrot, shallot and celery).
  2. Sauté the apples in butter in a skillet. Add the aromatic garnish and garlic.
  3. Add the cider and reduce by half. Strain. Return to the pan and add the cream and butter; correct the seasoning.

Preparing the scallops

  1. Open the scallops, remove the tough sections and leave the scallops attached to the shells. Rinse under running water and drain upside down on a cloth.
  2. Butter each scallop with some of the soft walnut butter.
  3. Set on a baking sheet lined with coarse salt and cook in the oven for 5-6 minutes. Remove from the oven and transfer the cooking butter from all the scallops to a saucepan.

Preparing the crushed walnuts

  1. Toast the walnut halves in a low oven for 1 minute. Grind them fairly finely.
  2. Chop the chives finely and add everything to the scallop cooking butter in the saucepan.
  3. Combine well and correct the seasoning.

Presentation

  1. On each plate place some coarse salt. On top, arrange 5 scallops in their shells.
  2. Top each one with some of the walnut-chive mixture. Pour some of the emulsified cider sauce into each shell.

WINE SUGGESTIONS

Chardonnay

Sauvignon

Pinot Grigio



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