Scallops

Delicious

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You will need: (for 2 people)

• 8 nice fresh scallops
• 15g of butter
• 4cl of apricot and saffron balsamic
• 3cl dry white wine
• 15cl of liquid cream
• 1 shallot
• Salt and pepper

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1. For the sauce, sweat the shallot in a pan, finely chopped, in a knob of butter.
2. When it is translucent, add the white wine, the apricot saffron balsamic and reduce by half.
3. Then add the liquid cream. Add salt and pepper and simmer over a low heat until the sauce thickens.
4. The scallops: rinse the scallops, remove the black filament and pat them dry with kitchen paper.
5. Melt the butter in a frying pan and add the scallops when the butter becomes foamy.
6. Cook on a high heat for about 1.5 minutes on each side.
7. Serve by coating the scallops with the sauce.

Tip: This recipe can also be created with combava and Madagascar vanilla vinegar or truffle balsamic.

Don’t have the apricot and saffron balsamic? Find it in our shop