Velouté of scallops with apples and calvados
Ingredients :
- 1.5 kg scallops
- 500g apple
- 5 cl of calvados
- 50 cl of fhourscider
- 100 g fresh cream
- 150g shallots
- 50g butter
- salt pepper
Preparation :
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1
Remove the scallops from their shells, then wash them carefully as well as the beards.
Technical moves
How to open scallops?
How to fry your scallops?
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2
Peel, wash and slice the shallots, and sweat them in butter in a frying pan without letting them brown.
Technical moves
Chop your vegetables
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3
Incorporate the beards, then the corals and cook for 10 minutes.
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4
Use this time to wash and dice 400 g of apples. Add them to the preparation and let the mixture stew.
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5
Sprinkle with calvados, and flambé. Then pour the cider and sprinkle with a liter of water. Cook for 2 hours and add a little water if necessary.
Technical moves
How to flambé a dish?
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6
Let reduce further. Stir. Mix and pass the preparation through a sieve, then put the liquid back on the heat. Reduce to taste, salt, then pepper.
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7
Wash and cut the remaining apples into very small dice about 2mm thick. Add them to the soup with the cream. Mix.
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8
Dice the scallops, salt and pepper them. Add them in turn.
Technical moves
How to open scallops?
How to fry your scallops?
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9
Serve.
Tips
For this recipe for Velouté de Saint-Jacques with apples and calvados, you can count on 30 minutes of preparation. To learn more about the foods in this veloute recipe, head over to our food guide here.
