This is a wonderful appetizer, which despite its simple preparation can be considered a delicacy. Due to the high quality scallops as well as noble orange cognac, this dish is not considered a treat for gourmets for nothing.
In France, this delicacy from the Atlantic is called “Coquilles Saint-Jacques”.
In keeping with the ingredients, we have chosen the Cannabis Chemovar “Blue Grape Dream”, which offers an excellent combination with the aromas of grapes, citrus fruits and berries.
For 6 servings:
- 100 grams of shallots
- 200 grams of carrots
- 180 grams of celery
- 200 grams of grapes (seedless; light and blue)
- 3 tablespoons butter
- 350 milliliters chicken stock
- 3 tablespoons crème fraîche
- 2 tablespoons cognac (or orange juice, if you prefer non-alcoholic)
- Pepper (freshly ground)
- 12 scallops (freshly shucked)
- 1 clove of garlic
- 4 sprigs of thyme
- 1,2g decarboxylated cannabis flowers (Blue Grape Dream)
In preparation, shallots, carrots and celery are cleaned, peeled and cut into very fine cubes. The grapes are rinsed with cold water, patted dry and sliced.
Heat 1 tablespoon of butter in a small saucepan and sauté the shallots, carrots, celery cubes and finely ground cannabis for about 3 minutes. Now add the chicken stock and let it boil down for about 5 minutes without a lid on high heat. Finally, crème fraîche and grapes are stirred in and the sauce is seasoned with cognac, salt and pepper.
The mussel meat is briefly rinsed under cold running water and patted dry.
The garlic is flattened with a knife so that the shell bursts open and the clove can release its aromas. The peel protects the clove in the pan from burning too quickly.
Separate the leaves from the stem of a sprig of thyme and set aside.
Now melt the remaining butter in a pan under high heat, add the garlic and thyme sprigs and fry the scallops in it for about 2 minutes on each side until golden brown. During this process, the scallops can be moistened from time to time with a little butter from the pan. To serve, lightly salt the scallops.
Arrange the fried scallops and cognac sauce in preheated clam shells or on small plates. Sprinkle with the remaining thyme leaves and serve immediately.
Baguette makes an excellent accompaniment.