Scallops with Pommeau, After Joël Robuchon

Preparation

1. 1

   Cook down the shallots

   Peel the shallots and cut them into small pieces. Combine them in a saucepan with the cider vinegar, the dry cider and the pommeau. Cook down over low heat until the liquid is almost entirely reduced.

2. 2

   Mount the sauce with butter

   Turn the heat down to a minimum. Whisk in the cold butter, a little at a time, without stopping. The sauce thickens and coats the back of a spoon. Keep it warm, without letting it boil.

3. 3

   Sear the scallops

   Pat the scallops dry. Sear them quickly in a hot pan with a little butter, about a minute per side. They should colour on the outside and stay pearly at the centre.

4. 4

   Plate

   Set a carrot and chive flan on each plate. Add the scallops, spoon over the pommeau sauce and scatter the cooked shallots. Finish with a little fleur de sel.