French gastronomy is renowned throughout the world for its quality and its diversity. An inheritance well preserved by chefs who dare and offer traditional recipes. All French regions invite you to taste their specialities so you can experience a typical art-de-vivre !
In Brittany, in the area of the l’Orangerie de Lanniron, you will be fortunate enough to savour delicious seared scallops in a cider sauce. For those who wish to experience the dish and impress their dinner guests, we are sharing the recipe with you .
First of all, the ingredients are as follows, for 6 people:
- 36 scallops
- 1/8L of cider vinegar
- 1/2L of cider
- Salt and pepper
- Olive oil
Cut the scallops in half horizontally. In a heavy based frying pan, heat the olive oil and sear the scallops until golden brown on both sides for 5 minutes. Season with salt and pepper. Remove scallops from the pan and pour the remaining juice into a bowl without scratching the bottom of the frying pan. Place the pan onto a high heat, warming slowly until the pan is dry, add the cider vinegar and the cider stirring the bottom of the pan to infuse all the flavours. Allow it to reduce for 2 minutes. Add the cream and the liquid from the bowl. Let it reduce again for 3 to 4 minutes till the sauce reaches the consistency you like. Serve the scallops on a bed of watercress topped with the sauce and a chervil garnish !