Escalopes Cauchoises

Directions

1. 1
   The scallops need not be pounded flat.
2. 2
   Melt half the butter in a frying pan and cook the scallops for 3 minutes on each side, until golden brown.
3. 3
   Season lightly with salt and pepper; remove and keep warm.
4. 4
   Brown the sliced onion lightly in the same butter.
5. 5
   Saute the mushrooms in the remaining 3 tablespoons butter in a separate pan.
6. 6
   When some of their juice has evaporated, set them aside.
7. 7
   Pour the cider into the pan with the onion and deglaze it by boiling rapidly until about half has evaporated.
8. 8
   Add the calvados and reduce a little more, then put in the mushrooms and the creme fraiche.
9. 9
   Return the scallops to the pan, with any juice that has run out, season, and heat gently for 5 minutes.
10. 10
    Serve with snow peas cooked quickly in butter and sliced apples sauteed in butter.