Escalopes Cauchoises
Ingredients
Instructions
- The scallops need not be pounded flat.
- Melt half the butter in a frying pan and cook the scallops for 3 minutes on each side, until golden brown.
- Season lightly with salt and pepper; remove and keep warm.
- Brown the sliced onion lightly in the same butter.
- Saute the mushrooms in the remaining 3 tablespoons butter in a separate pan.
- When some of their juice has evaporated, set them aside.
- Pour the cider into the pan with the onion and deglaze it by boiling rapidly until about half has evaporated.
- Add the calvados and reduce a little more, then put in the mushrooms and the creme fraiche.
- Return the scallops to the pan, with any juice that has run out, season, and heat gently for 5 minutes.
- Serve with snow peas cooked quickly in butter and sliced apples sauteed in butter.
Nutrition & Diet Analysis (per serving)
314
kcal
16% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).