Aperitif / Brunch

Recipe

1. In a frying pan, grill the bacon slices over a medium heat until they become crispy. Place them on a plate lined with kitchen paper.
2. In the bacin cooking fat, melt the buttern add the EKABE 30% cream and Parmesan. Let it simmer until the sauce has reduced by about half. Add the bacon slices and stir.
3. Briefly rinse the scallops under cold water and place them between two sheets of kitchen paper to dry them thorougly. heat the olive oil in a second frying pan, add the scallops, season with salt and pepper, and sear them for 1 to 2 minutes on each side, until they take on a light golden-brown colour. Remove them from the pan and place them on a plate lined with kitchen paper.
4. Divide the sauce between 12 small bowls or verrines, placing a slic of bacon in each. Top with a scallop and garnish with chopped chives. Serve with small forks or escargot picks.