Normandy Cider Bay Scallops
- Total Time: 15 mins
- Yield: 2 1x
Description
Serve alongside white rice and lots of crusty bread for a meal that is evocative of the French coastline.
Ingredients
- 2TB (30g) unsalted butter
- 2TB (15g) all-purpose/plain flour
- 1 shallot, finely diced
- pinch of salt
- 10 oz (285g) bay scallops
- 1/2 cup (110ml) cider
- 1/2 cup (110ml) heavy/double cream
- salt and pepper
- Chopped fresh parsley, for garnish
Instructions
- Melt the butter in a medium saucepan over medium heat making sure to not let it brown.
- Add the flour and cook, stirring constantly until a roux has formed but do not let it color.
- 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.
- Add the scallops. Cook for 2-3 minutes. Be careful not to stir too hard or you’ll break the scallops up.
- Add the cider. Stir gently but scrape the bottom and sides of the pan. Let cook for about 1 minute.
- Add the cream. Stir and cook for 2 minutes more.
- Remove from heat, season with salt and pepper.
- Serve with a parsley garnish and with a side of rice or bread.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Main Course
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 330
If You Liked This Recipe, You’ll Love These
- Refreshing Apple and Calvados Sorbet
- Chicken Khao Soi: Curry Noodle Soup
- Slow Cooker Chicken Enchilada Soup
- Salade Niçoise: Classic French Tuna Salad
Frequently Asked Questions
Why does this recipe build a roux before adding the scallops?
The 2 tbsp butter and 2 tbsp flour are cooked together first to form a roux that thickens the cider and cream into a cohesive sauce rather than a thin liquid. The instructions are clear that the roux must not be allowed to color — keep stirring and keep an eye on the heat.
What type of cider should I use, and will it affect the flavor?
The recipe calls for ½ cup (110 ml) cider in a Normandy-style dish, so a dry French-style hard cider is the natural fit — it will give a subtly tart, apple-forward note that complements the cream. A sweeter cider will make the sauce noticeably richer. 
How do I avoid breaking the bay scallops while stirring?
The instructions specifically warn to “be careful not to stir too hard or you’ll break the scallops up” during the 2–3 minute cook. Stir gently and use a soft spatula rather than a spoon with a sharp edge.
Forgot to give star rating
Must try this ! Looks superb yet very simple !