Fish — dried or fresh

Scallops with morels and sun-dried tomatoes in a cider sauce

Name: Scallops with morels and sun-dried tomatoes in a cider sauce
Prep time: 10 min
Cook time: 7 min
Yield: 4 servings
Cuisine: Swiss
Ingredients: 12 scallops or queen scallops; 1 shallot, finely chopped; 20 g butter; 150 g morels (defrosted or rehydrated); 50 g sun-dried tomatoes in strips; 25 cl cider (sweet or dry); 120 g crème fraîche; salt and pepper

Golden scallops are paired with fragrant morels and sun-dried tomatoes, bound by a velvety cider sauce. A bold marriage of creamy sweetness, fruity acidity and woodland depth.

Serves: 4 servings
Preparation: 10 min
Cooking: 7 min

Method

Drain the morels thoroughly if defrosted, or rehydrate them if dried. Finely chop the shallot.
Melt the butter in a shallow pan and sauté the shallot for one minute over a medium heat.
Add the morels and scallops, then sear for two to three minutes on each side until lightly golden.
Pour the cider into the pan, scrape up the browned bits with a spatula, then add the sun-dried tomatoes. Simmer for barely a minute.
Stir in the crème fraîche, mix gently, season with salt and pepper and remove from the heat as soon as the sauce is hot. Serve immediately, perhaps with a ring of rice or tagliatelle.