Noix De Saint Jacques 10Noix De Saint Jacques 10
©Noix De Saint Jacques 10|Marie-Laure Tombini

Scallops with cider sauce


20 min

20 min



To defend the quality of their shell, the Normans have obtained two red labels for this precious shellfish :

  • Red Label Fresh and Whole Scallop: 2002
  • Red Label Fresh Pecten maximus Scallop Nut: 2009


  • 10 scallops
  • 100 ml fresh cream
  • 200 ml sweet cider
  • 3 apples
  • 1/2 juice of one lemon
  • .Scallops
  • 100 ml fresh cream
  • 200 ml sweet cider
  • 3 apples
  • 1/2 juice of a lemon
  • 2 teaspoons sugar
  • butter
  • Flower of salt
  • Rose berries


  1. Peel and cut the apples into 8 pieces
  2. Cook the pieces in a frying pan with the butter and sugar
  3. Spread lightly then set aside in a warm place
  4. Quickly fry the scallopsScallops with a little butter if needed
    (use the same pan as for the apples),
    they should not be quite cooked in the center
  5. Keep warm
  6. Always in this pan, pour in the cider* and let it reduce over high heat
  7. Add the cream, berries and lemon juice
  8. Let it reduce a bit until it is a sauce consistency
  9. Add salt or pepper if necessary
  10. Add the apples and scallops
  11. Sprinkle with fleur de sel
  12. You can accompany your scallops with potatoes.

Happy eating!

*Alcohol abuse is dangerous for your health, consume in moderation.

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