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.
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