Scallop fricassee with calf's sweetbread

Scallop fricassee with calf's sweetbread

The recipe of Le Grignot


  • 2 kg of scallops
  • 1 calf's sweetbread, weighing approx. 1 kg
  • 4 shallots
  • 50 cl of single cream
  • 4 cl of dry Vermouth
  • 30g of butter

Open the scallops, rinse with clear water and put to one side.

Soak the sweetbreads in 3 litres of salted water mixed with vinegar, rinse and blanch for 20 minutes in a pan filled with water seasoned with salt and pepper. Leave to cool, then turn into an escalope and cut into about 1 cm wide slices.

Season the calf's sweetbread escalopes in the frying pan along with the scallops: Cook for 2 minutes on one side, then add the pre-chopped shallots and turn down the heat a little. Season with salt and pepper, turn everything over, flambé with the Vermouth and add the cream.

Leave the sauce to reduce and serve.


Le Grignot

53 Rue Racine
76600 Le Havre

Tél. : 02 35 43 62 07