Scallops with Calvados: an elegant encounter between France and Italy
A classic Normandy recipe, revisited with an Italian twist
When two of the world's most refined gastronomic cultures meet, the French and the Italian, the result can be surprising.
This is the case with Scallops with Calvados, inspired by the famous Norman recipe for Coquilles Saint-Jacques au Calvados, but reinterpreted with a very Italian touch.
In this version, the classic French butter gives way to a Tuscan extra virgin olive oil, and the final touch is an artisan fleur de sel de Guérande, which enhances the dish with minerality without overpowering the other flavors.
The ingredients: few, but carefully selected
To prepare these scallops, you only need four ingredients, all of them key, all selected with particular attention to terroir and craftsmanship:
- Fresh Scallops (in the shell)
- Calvados Fine Domaine Dupont – from Pays d’Auge, double distilled
- Greppi di Silli Leccino monocultivar EVO oil – Chianti, Tuscany
- Fleur de sel de Guérande – hand-harvested in the salt marshes
The recipe: simple and elegant
1. Cleaning
Carefully wash the scallops under cold water and pat them dry. Arrange the shells on a baking tray lined with baking paper.
2. Seasoning
On each shell, pour:
- 1 teaspoon of Greppi di Silli EVO oil
- ½ teaspoon of Calvados Fine Domaine Dupont
3. Cooking
Bake at 180°C for 10–15 minutes, depending on the size of the scallops. The meat should remain soft, never dry.
4. Finishing
As soon as they are out of the oven, add a pinch of fleur de sel de Guérande to each scallop. Nothing else is needed: the flavor will be complete and delicate.
The perfect pairing
To complete the gastronomic journey, we recommend a white Bordeaux Château La Bertrande, with its herbaceous freshness and a slight woody note that pairs well with the Calvados.
And to finish beautifully: a sip of 15-year-old Calvados from the same Domaine Dupont.
A balance between North and South
This recipe is the perfect example of cuisine that knows how to unite two gastronomic cultures without forcing them, enhancing each ingredient for what it is: today, the fruit of the Norman apple tree meets Tuscan extra virgin olive oil.
Discover more pairings of French products and Italian cuisine on our blog.
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