• Scallop skewers with apples and Calvados butter - A recipe by Ivan Vautier - Le Pressoir Restaurant - Caen


  • 12 scallops
  • 24 apple slices the same size as the scallops
  • 4 slices of ham on the bone
  • 12 small leeks steamed in butter
  • oil
  • AOC Isigny butter
  • fine salt and ground pepper


  • For the Calvados butter:
    • 1 cl of Pommeau
    • 1 cl of young Calvados
    • 5 cl of liquid cream
    • 100 g AOC Isigny butter
    • fine salt and ground pepper
    The skewers
    Cut the slices of ham into 3, lengthways. On each sliver, place one piece of scallop flesh between 2 slices of apple. Roll up and attach with a wooden pick.

    The butter
    Boil down the Pommeau and the Calvados to 3/4.
    Add the liquid cream and whip up the butter (the sauce must not boil).
    Season and keep warm.

    Cook in a very hot frying pan, 1 to 2 minutes on each side, and immediately place on the leeks.
    Coat with a little Calvados butter.
  • Contact

    ZA de Cardonville - 8 rue de la Liberté
    Bretteville l'Orgueilleuse
    14740 THUE ET MUE
    tél : 02 31 53 17 60
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    L' Idac

    Interprofession Des Appellations Cidricoles, Producteurs de Calvados, Calvados Pays d’Auge, Calvados Domfrontais, Pommeau de Normandie, Pommeau de Bretagne, Pommeau du Maine, Cidre Pays d’Auge, Cidre Cornouaille, Poiré Domfront.