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Scallops with Vanilla (main meal)

Dare to try the salty/vanilla combination, it will surprise you! Side dish idea: leek fondue and rice

Ingredients (serves 4):
1 Cap d’Ambre vanilla bean
12 fresh scallops (with coral if desired)
3 tablespoons crème fraîche
1 tablespoon cornflour (optional)
1 knob of butter
Pepper (to taste)
Salt (to taste)

Pat the scallops dry with a paper towel to absorb all the liquid before searing

In a frying pan, melt the butter and brown the scallops over high heat for 2-3 minutes, then turn the heat to low and leave for 10 minutes. Put to one side.

Split the vanilla pod along its length and gently scrape out the seeds with your knife. Finely chop the pod.

Return to the frying pan. Over high heat add the crème fraîche, vanilla seeds and finely chopped pod.

Let reduce until it becomes a creamy sauce. If it needs further thickening, add the cornflour.

Once you are satisfied with the texture of the sauce, lower the heat, remove the vanilla pod and dip the scallops in the pan to coat with the sauce.

Season to taste.

Serve hot, enjoy and impress those around you!