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
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.