Pan-fried scallops with shallots

1. Rinse and pat dry the scallops. Remove the little white muscle at the corner. Place the scallops on a plate covered with cling film in the fridge.

2. Peel and chop the shallots. Melt 80 g butter in a pan and sear for 15 minutes. Deglaze the pan with white vinegar. Add salt and pepper. Set aside.

3. Melt the remaining butter in the pan and add the scallops. Cook for 1 to 2 minutes (depending on the thickness of your scallops). Incorporate the honey and mix. Season with salt and ground pepper.

4. Divide the shallot fondue onto plates and arrange the scallops on top. Decorate with a few leaves of parsley. Serve.

Photo credit : Sucré Salé