Scallop and vanilla amuse-bouches


These quick and easy scallop and vanilla amuse-bouches are on the table within 10 minutes. A luxurious snack for the festive season, perfect before dinner.

15 minutes 6 people Snacks 111 calories p.p.
Scallop and vanilla amuse-bouches


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  • 6 scallops
  • 2 tablespoon crème fraîche
  • knob of butter
  • 1 teaspoon vanilla extract
  • salt and pepper to taste
  • optional: fresh parsley or chives for garnish
Scallop and vanilla amuse-bouches ingredients
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Kitchen equipment

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  • kitchen paper
  • medium-sized non-stick frying pan
  • kitchen tongs
  • plastic spoon


15 minutes 6 people Snacks 111 calories p.p.

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Preparation – 5 minutes

Clean the scallops. If there is any white tissue attached to them, it is best to remove it. This is part of the sphincter muscle and is quite tough.

Pat the scallops dry with kitchen paper.

Scallop and vanilla amuse-bouches
Scallop and vanilla amuse-bouches

Finishing the scallop and vanilla amuse-bouches – 10 minutes

Heat a knob of butter in a frying pan, but don't use too much butter. Sear the scallops on each side until they turn a nice golden brown.

Remove them immediately from the pan, as overcooking scallops makes them tough.

Stir a little extra butter, along with the crème fraîche and vanilla extract into the butter in the pan. Let it heat gently until you have a nice sauce, then add the scallops back to the pan.

Season with salt and pepper and serve the scallops immediately with the vanilla sauce. Garnish with fresh parsley or chives, if desired. Enjoy your dinner!

Scallop and vanilla amuse-bouches: frequently asked questions

What are scallops?

A scallop is a type of shellfish. It’s also the name given to the meat of the shellfish. If you buy scallops in their shells, you can use the roe of the scallop (the coral) to make a tasty sauce.

What do scallops taste like?

Scallops have a very delicate structure and have a buttery soft taste. They don't have a distinct fishy flavour, they just taste pleasantly sweet.

Which vanilla is best to use?

You can use a vanilla pod or vanilla extract for this. Use a natural vanilla extract which contains the pulp.

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