- 6 veal scallops
- 6 tablespoons butter (75 g)
- 1 onion, sliced
- 1 pound button mushrooms, sliced (500 g)
- 1 cup hard cider (250 ml)
- ½ cup calvados (125 ml)
- ½ cup crème fraîche or heavy cream (125 ml)
- Salt, freshly ground pepper
- 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. Sauté 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 crème fraîche. 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 sautéed in butter.