Scallops with Cider Brandy, L'Atelier du Cuisinier 80g

A creamy spread made with 28% king scallops (Pecten maximus), cooked in the style of coquilles Saint-Jacques with white wine, onion, mushroom, semi-salted butter, garlic, lemon and parsley, then finished with 1% cider brandy – Fine Bretagne, the Breton equivalent of calvados, aged in oak. A little pout (a local white fish), sea lettuce, dulse and nori seaweed and a pinch of chilli round it out, and it is set with agar-agar. 80g jar, no preservatives.

L’Atelier du Cuisinier is a small seafood cannery in Paimpol, on the north coast of Brittany, set up in 2007 by Yann Trébaol, a chef trained at the Chaptal hotel school in Quimper who spent years cooking and catering before he started preserving. He still creates the recipes himself, using fish and shellfish from the local fishery, and everything is cooked in their own workshop by a team of around fifteen, with no colourings or preservatives.

Spread it on fresh or toasted baguette with a squeeze of lemon; it is good cold and even better on warm toast. Keep in the fridge once opened and eat within three days.

Ingredients

cream, Scallops* 28%, pout, white wine**, onion, mushroom, salt from Millac, cider brandy 1%, butter, garlic, lemon, seaweed (agar agar, dulse, nori, sea lettuce), parsley, lauel, chili.

*pecten maximus originating from France

**the white wine contains sulfites

Contains milk, molluscs and fish. May contain traces of crustaceans and soya.