Chef Bihi Flambéed Scallops with Calvados
Looking to impress your guests at your next festive gathering? Look no further! This exquisite recipe for flambéed scallops in Calvados oil is not only visually stunning but also offers a delightful blend of flavors that will tantalize taste buds. Are you ready to create a memorable dining experience?
Recipe Information
- Servings: 4
- Preparation Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
- Difficulty: Easy
Ingredients
- Scallops:
- 12 large scallops
- Apples:
- 2 tart apples (such as Jonagold)
- Cream:
- 250 ml culinary cream
- Chives:
- Some sprigs of chives
- Tomato Paste:
- 1 teaspoon of tomato paste
- Calvados:
- 50 ml of Calvados
- Seasonings:
- Fleur de sel
- Freshly cracked black pepper
- Butter:
- 2 tablespoons of farm butter
Instructions
- Peel the apples and remove the core using a round cutter.
- To ensure the edges are even, cut the sides of the apple rounds with a larger cutter.
- Open and clean the scallops.
- In a skillet, melt the butter and sauté the apples until they are golden brown.
- Once the apples are well-golden, deglaze with Calvados and flambé.
- Remove the apples from the skillet.
- In the same skillet, add the cream, tomato paste, salt, and pepper, allowing it to reduce slightly.
- In another skillet, sear the scallops for 1 minute on each side.
- On a flat plate, arrange two rounds of apple and place two scallops over them. Add a third scallop beside them as shown in the photo.
- Garnish with a few sprigs of chives.
- Serve with a gravy boat and pour the sauce in front of your guests.
Notes
This dish works wonderfully with a side of green salad or crusty bread for a complete meal.
Recipe Tips
- Make sure the scallops are dry before cooking to achieve a beautiful sear.
- Use high-quality Calvados for better flavor.
- Experiment with different apple varieties to find your perfect pairing.
Nutritional Information
Approximately 300 calories per serving.
Frequently Asked Questions
1. Can I use frozen scallops for this recipe?
Yes, but ensure they are fully thawed and pat them dry before cooking for the best results.
2. What can I substitute for Calvados?
You can use brandy or apple brandy as a substitute if Calvados is unavailable.
3. How can I make this dish ahead of time?
You can prepare the apples and sauce in advance. Just sear the scallops just before serving.
4. What type of cream should I use?
It’s best to use culinary cream or heavy cream for a rich flavor.
5. How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for 1-2 days. Reheat gently before serving.
