ingredients

1/4 of Sainte-Maure de Touraine
16 scallops
1 jar of apple jelly
2 tablespoons sweet almond oil
Rosemary
Raw butter
2 tablespoons semi-skimmed milk
Flower of salt
4 straws or 4 skewers

Steps

Step 1

Arrange the brochettes by putting the scallops on a straw or a spade.

2nd step

In a large flat pan, heat a knob of raw butter.

Step 3

Add the 4 skewers as soon as the butter is simmering and let them brown 40 seconds on each side with crumbled rosemary.

Step 4

For the vinaigrette: mix the Sainte-Maure without removing the crust with the milk, then gently add the sweet almond oil.

Step 5

Place each kebab on a plate.
Arrange the vinaigrette and apple jelly around the skewer.
Add a pinch of fleur de sel.