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.
Cooking
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.
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.
Cooking
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.
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