Vanilla scallops brochettes

Preparation : 15 minutes

Cooking time : 12 minutes

Serves 6 to 8



  • 15fl oz dry white wine
  • 10fl oz heavy cream
  • 1 shallot
  • 1 Bourbon vanilla pod
  • 1 tsp desiccated veal basis for a sauce
  • salt



1- In a saucepan, brown the finely minced shallot in butter, don’t let it brown.

2- When the shallot is transparent, add the wine and reduce by ½. Add the veal basis for a sauce and season with salt.

3- Split the vanilla pod lengthways, scrap the seeds and add to the preparation.

4- Mix in the heavy cream and maintain over a slow heat for 8 to 10 minutes while beating regularly.

5- Leave the vanilla pod to dry in the oven at 150°C/300F for about 10 to 15 minutes.

6- Brown the scallops in olive oil for 2 minutes on each side. Once cooked, stick the dried vanilla pods into the scallops by way of brochette.