Scallops on Christmas Stollen

The dish sounds very unusual, but it is delicious (not only at Christmas).

Briefly rinse the scallops, dry them properly with kitchen towel. Put them in the icebox until you are ready to fry them.

To prepare the sauce, make a meat broth in a small saucepan using Liebig’s meat extract and a tiny bit of tap water and boil without a lid. Add the whipped cream and continue to boil.

Add the champagne and simmer for 15-20 minutes until it becomes a creamy sauce. Season with salt, pepper, enough cinnamon powder and a few threads of saffron. Finally, add another dash of champagne if desired.

In a frying pan, heat the butter (it must not get too hot, alternatively the egg white will flocculate) and cook the scallops with the corail dadrin in 2-3 min. on each side until fork-tender, they should not sizzle just right, but only “poach”, if the temperature is too high they will become hard.

In the meantime, cut the Christmas stollen slices nicely (e.g. in the shape of a heart), cover each with a scallop and cover with a little bit of sauce. Decorate with edible flowers and place on the table.

Instead of meat extract broth, you could ditto a nice poultry stock (from a Bresse chicken) cooked on the stove.

Edible flowers are grown separately for garnishing in France. In our country they can sometimes be found in good delicatessen stores.

Tip: Cinnamon gives dishes a wu

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