Escalopes Cauchoises

1. 1

   The scallops need not be pounded flat.

2. 2

   Melt half the butter in a frying pan and cook the scallops for 3 minutes on each side, until golden brown.

3. 3

   Season lightly with salt and pepper; remove and keep warm.

4. 4

   Brown the sliced onion lightly in the same butter.

5. 5

   Saute the mushrooms in the remaining 3 tablespoons butter in a separate pan.

6. 6

   When some of their juice has evaporated, set them aside.

7. 7

   Pour the cider into the pan with the onion and deglaze it by boiling rapidly until about half has evaporated.

8. 8

   Add the calvados and reduce a little more, then put in the mushrooms and the creme fraiche.

9. 9

   Return the scallops to the pan, with any juice that has run out, season, and heat gently for 5 minutes.

10. 10

    Serve with snow peas cooked quickly in butter and sliced apples sauteed in butter.

No additional tips available.