Normandy scallops

 Seared Scallops à la Normande — A Classic from the Northern French Coast

There is something irresistibly elegant about Norman cuisine — a celebration of the sea, the orchard and the dairy farm, all united under the golden glow of butter. This dish is a perfect embodiment of that spirit: pan-seared scallops served with a creamy reduction of cider, leeks, mushrooms and Calvados.

Ingredients (serves 2)

• Fresh scallops, patted dry

• 1 small onion, finely chopped

• Leeks and button mushrooms, sliced

• A generous knob of butter

• A splash of dry apple cider

• A little fish stock

• Heavy cream

• A good dash of Calvados

• Boiled baby potatoes (optional, but traditional)

• Fresh chives to finish

• Salt, white pepper

Method

Start by sweating the finely chopped onion very gently in plenty of butter — no colour, just softness and perfume.

Add the leeks and mushrooms and let them stew slowly.

Deglaze with cider and a little fish stock, and allow the liquid to reduce.

Pour in the cream and finish with a decisive splash of Calvados.

Separately, sear the scallops in a hot pan — dry surface, quick caramelisation, golden on the outside, almost translucent at the core.

Add your boiled baby potatoes to the sauce, plate the scallops beside it, and spoon the cream around.

A final scatter of fresh chives — and nothing more.

Serve immediately. Normandy on a plate.

 Serve with a dry Norman cider or a crisp Chablis. Pure French coastal elegance

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