Ateliers et Saveurs reinvents itself

We now offer a virtual alternative, so that everyone at home can continue to refine their culinary techniques, mixology skills and knowledge of wine, while being entertained and respecting social distancing measures.

Meet our chefs from the comfort of your kitchen and carry out all of your favorite workshops!


Discover all of our videoconference classes


Scallops with saffron, green apple sauce and julienne

Appetizers, Fish, Seafood & Shellfish

Seared scallops on one side only with a white wine sauce flavored with saffron and served on a warm compote of green apple and a julienne of raw apple.
Note Use a Chinese mandolin to create a a very thin julienne.


Recipe for 4 persons

For the scallops and apples

8 Unit(s)
Giant scallop (u10)
4 Unit(s)
Granny smith apple
15 Ml
Lemon juice
15 Ml

For the saffron sauce

2 Unit(s)
125 Ml
White wine
125 Ml
Cream 35%
1 Pinch(es)
  • Vegetable oil
  • Salt and pepper
  • Butter

Preparation time: 30.00 min

  • General preparation
    Peel two apples and cut into cubes. Cut the two remaining apples into julienne and sprinkle them with lemon juice to prevent oxidation. Finely chop the shallots.
  • Compote preparation
    In a saucepan, cook the apple cubes over low heat with a little water. Add the butter and cook until you get a compote texture. Blend with a hand mixer.
  • Saffron sauce preparation
    Infuse the saffron in a small amount of warm water. In a saucepan, combine the chopped shallots and white wine, and warm it up on medium heat. Let the liquid reduce by two thirds and then add the cream and saffron infusion.
  • Scallops preparation
    Season the scallops. In a hot pan, drizzle with vegetable oil and place the scallops in the pan. Cook for a few minutes to obtain a golden coloration, then add a knob of butter. Spoon the foamy butter constantly on your scallops. Turn them over and remove from heat.
  • To serve
    Place two scallops per plate, each one on a tablespoon of applesauce. Drizzle the saffron sauce all around and decorate with the julienne apples.
Use a Chinese mandolin to create a a very thin julienne.

Share this unique and tasty

Private and Corporate Events