Scallops bathed in Cider
Count 4 medium-sized scallops for each person
½ bottle dry cider
2 carrots (peeled)
1 small bouquet garni
1 tsp chopped chives
pinch of coarse salt
15 white peppercorns
Remove each scallop from its shell using a sharp knife and take out the black part. Rinse the scallops under cold water. (to make it easier to open the shells, first wash them and place them on the heat)
Prepare a court-bouillon with carrots, the white parts of the leek, finely chopped onion, bouquet garni, the pinch of coarse salt and white peppercorns.
Add cider and leave to stew for 10 minutes. Poach the eyes in the court-bouillon for approximately 4 minutes then place them on a service plate and keep warm.
Strain the court-bouillon and return to the heat gradually mixing in the butter.
Reduce the sauce slightly and pour over the scallops. Sprinkle with chives and serve.