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02 January 2013,23:15 by
Ponmathi Srilekha.S

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SCALLOPS WITH CIDER AND CREAM

Searching is finally over! The scallops with cider and cream are here to completely change your daily meal preferences. This excellent dish is highly made up of delicious dry cider, shallots, double cream and other seasonings that is best for lunch or dinner.
Serves :
4

Preparation Time :
45 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Detach the white scallop meat from the shells and separate the red coral. Cut away the muscular skin on the outside of the white meat. Wash and drain well. Scrub 2 shells and dry thoroughly.
  • Melt 30 gram butter in a pan, add the shallots (scallions) and fry gently for 2 to 3 minutes.
  • Pour in the cider and bring to the boil, then add the scallops and coral with salt and pepper. Cover and simmer gently for 12 to 15 minutes.
  • Remove scallops and corals with a slotted spoon and divide between cleaned shells. Keep hot.
  • Boil the cooking liquids rapidly until reduced by half, then stir in the cream and bring to near boiling.
  • Remove pan from heat and add the remaining butter a little at a time, whisking vigorously until dissolved. Taste and adjust seasoning, then pour over the scallops.
  • Serve immediately.

INGREDIENTS

  • 12 scallops on shells
  • 8 tablespoons butter
  • 4 shallots, peeled and finely chopped 
  • 250 ml dry cider 
  • Salt and pepper
  • 4 tablespoons double cream

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