Normandy Cider Bay Scallops

Serve alongside white rice and lots of crusty bread for a meal that is evocative of the French coastline.
By Maggie Cubbler
Normandy Cider Bay Scallops

Normandy Cider Bay Scallops
 
Prep Time
Cook Time
Total Time
 
Serve alongside white rice and lots of crusty bread for a meal that is evocative of the French coastline.
Author:
Recipe Type: Main
Serves: 2
Ingredients
  • 2TB (30g) unsalted butter
  • 2TB (15g) all-purpose/plain flour
  • 1 shallot, finely diced
  • pinch of salt
  • 10 oz (285g) bay scallops
  • ½ cup (110ml) cider
  • ½ cup (110ml) heavy/double cream
  • salt and pepper
  • Chopped fresh parsley, for garnish
Instructions
  1. Melt the butter in a medium saucepan over medium heat making sure to not let it brown.
  2. Add the flour and cook, stirring constantly until a roux has formed but do not let it color.
  3. Add the shallots and a pinch of salt. Cook, stirring occasionally, for 1-2 minutes. (Keep your eye on it so the roux does not start to brown.
  4. Add the scallops. Cook for 2-3 minutes. Be careful not to stir too hard or you'll break the scallops up.
  5. Add the cider. Stir gently but scrape the bottom and sides of the pan. Let cook for about 1 minute.
  6. Add the cream. Stir and cook for 2 minutes more.
  7. Remove from heat, season with salt and pepper.
  8. Serve with a parsley garnish and with a side of rice or bread.
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