Poached Hokkaido Scallops with Cider Sauce

Ingredients

• For poached liquid for scallops:
• 5 tbsps. apple cider
• 10 tbsps. water
• 5 tbsps. dry white wine
• 2 shallots, minced
• juice of 2 lemons
• hokkaido scallops
• For cider sauce:
• 10 tbsps. poaching liquid
• 3 tbsps. roux (1 1/2 tbsps. butter + 1 1/2 tbsps. flour)
• 5 tbsp. heavy cream
• 2 pcs. egg yolks

Instructions

1. In a sauce pan make the roux. Off heat, add the poaching liquid and whisk. Return to heat, whisking constantly. In a bowl, whisk together eggyolks and cream. Then add half of the hot sauce mixture and whisk. Whisk this mixture back into the sauce. Cook sauce gently until it thickens slightly. Add the scallops to the cider sauce, season. Spoon the scallops and sauce mixture into the shells. Gratin the scallops in a pre-heated oven for 2-3 minutes or until golden in color.