Scallops on fruit chutney

Ingredients for 4 servings:

• 2 tbsp chutney (fig chutney)
• 1 tbsp Balsamic vinegar, (cream)
• 100 g herb butter
• 200 g cream
• Salt
• Cayenne pepper
• 8 scallops
• butter

Instructions

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

Amuse-bouche or starter: St. Jacques cod with fig chutney

Heat the cream in a saucepan (do not boil) and stir in the fig chutney and balsamic cream (I use Balsamissimo). Slowly melt the herb butter and season with salt and cayenne pepper. Remove the coral—the orange roe sac—from the scallop flesh (you can use it for other purposes, e.g., as “beurre de coral de scallops”—you can find a recipe for this in my recipes). Heat a little butter in a pan and sear the scallops for about 4-5 minutes, turning constantly. Place the scallop flesh on a scallop shell, pour the lukewarm sauce over it, and serve.