Recipe: Scallops with Hops

1 Wash the leeks, slice them finely and then sweat them in butter. Season with salt and pepper, add a pinch of nutmeg and let cook gently covered for 15 minutes then keep warm.

2 In a small saucepan, bring 2 dl of cream to a boil, season with salt and pepper, then add the hop cones. Remove from heat and let them infuse covered for 30 minutes.

3 In a large sauté pan, sweat the chopped shallots in butter, then after 2 minutes add the white wine, beer and cream. Season with salt and pepper and let reduce by one-third, then add the scallops cut in half lengthwise. Bring back to a boil, then set aside off the heat and covered.

4 Drain the scallops and hop cones, combine both cooking liquids and reduce by half.

5 Preheat the oven to grill setting. On the baking tray, make 6 mounds of coarse salt and place the empty shells on top so they stand upright. Line the bottom with leeks and place the scallops on top with the hop cones. Then, in a small bowl, mix your egg yolks and, while continuously whisking, gradually pour in the sauce. Coat your scallops with it and place under the grill until you get a nice golden glaze.

6 Serve these scallops with hops piping hot on a bed of salt in beautiful plates, black plates for example. You may not be able to find fresh or dried hop cones, which is a shame. But don't hesitate to make this scallop recipe anyway, the result is excellent.