Jakobsmuscheln mit Äpfeln in Whisky-Sauce
Whether oysters, scallops or lobster: the Bretons are mighty proud of the quality of their seafood.
This simple but noble Breton dish combines three typical products of the region - scallops, apples and salted butter - into an ingenious composition.
And the preparation is anything but complicated.
- Open the scallops and remove the muscle meat. Peel apples, remove core and cut apples into rings.
- Finely chop the shallots and sauté in a saucepan with butter, deglaze with whisky. Add the crème fraîche and simmer over a low heat.
- Meanwhile, brown the apple rings briefly on both sides in butter in a frying pan.
- Lightly salt and pepper the scallops, then sear them in the pan for 3 min on each side over a medium heat.
- Stir the remaining butter into the shallot-whisky-crème fraîche mixture in small flakes. Place the apple rings on the plate, top with the mussels and pour the sauce over them.
Ingredients (for 4 persons)
3 tart apples
150 ml whisky
150 g Crème fraîche
120 g salted butter