Scallop on caramelized apple ring with Calvados cream

Ingredients for 6 servings:

• 6 scallop(s) without coral
• 100 ml white wine
• 100 ml vermouth, Noilly Prat
• 50 ml cream
• 20 ml Calvados
• 1 apple
• 1 shallot(s)
• 1 pinch of mustard seeds, ground
• 1 pinch of nutmeg (Mace – mace)
• pepper
• Salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Slice an apple cleanly at the stem and blossom so that you can cut beautiful apple rings from the middle section. Peel and dice both ends, sauté in butter with a finely diced shallot until translucent, then deglaze with the white wine and reduce to a syrupy consistency. Add Noilly Prat and, once the wine has reduced well, pour in the cream. Season with pepper, salt, mustard powder, and mace. I cut the remaining apple (core removed) into 4 rings, each about 2mm wide, and dried and roasted these in a preheated oven at 180°C. This is recommended if the oven is already on, for example while the main course is simmering in it. Cut the remaining apple into 2 equally wide rings. Sauté these rings in butter with a pinch of sugar until golden brown and place on preheated plates. Fry the scallops in the pan with the apple butter for about 1 minute on each side and immediately place them on the warm apple rings. Quickly add about 20ml of Calvados to the cream sauce, spread it around the apple rings and add the apple chips for decoration.