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Coquilles Saint Jacques, sauce au cidre (Scallops in Cider Sauce)

Coquilles Saint Jacques, sauce au cidre (Scallops in Cider Sauce) is a traditional French recipe (from Brittany) for a classic dish of scallops and apples in a dry cider sauce. The full recipe is presented here and I hope you enjoy this classic French version of: Scallops in Cider Sauce (Coquilles Saint Jacques, sauce au cidre).

prep time

20 minutes

cook time

5 minutes

Total Time:

25 minutes

Serves:

4

Rating:

Tags : Sauce RecipesFrench RecipesBreton Recipes

This is a classic Breton dish of scallops prepared in a cider sauce (sweet Breton cider, of course). Serve with rosti. The Fleur de sel or flor de sal called for in this recipe is a salt that forms as a thin, delicate crust on the surface of seawater as it evaporates. Fleur de sel has been collected since ancient times, and was traditionally used as a purgative and salve. It is now used as a finishing salt to flavor and garnish food.

Ingredients:

12 Scallops
200ml Sweet cider (typically around 3% ABV)
100ml Fresh cream
juice of 1/2 Lemon
3 Apples
60g Butter
2 tbsp Sugar
Fleur de sel
Pink peppercorns

Method:

Peel and cut the apples into eight wedges each. Combine the butter and sugar in a pan over medium heat. Once the butter and sugar have melted and begun to caramelize add the apples wedges and cook until just soft. Season with salt then set aside to keep warm.

Add the scallops to the same pan and brown quickly with a little butter (cook for 2 minutes only). Remove and set aside.

Add the cider to the same pan, bring to a boil and cook down until almost completely reduced (over high heat).

Now add the cream, lemon juice and pink peppercorns. Reduce slightly to the sauce has a chance to thicken. Adjus the seasoning to taste then return the apples and scallops to the pan. Sprinkle with a little fleur de sel and serve.