Saint-Jacques au cidre et aux noix - Recette du chef Frédéric Anton

Frédéric Anton, chef at Pré Catelan in Paris, holds three Michelin stars and is a Meilleur Ouvrier de France (Best Craftsman of France). He shares his recipe for scallops with cider and walnuts. While seasonal produce always seems a little expensive, knowing how to pair them with simple, economical ingredients is all it takes to create a delicious dish without breaking the bank. Find us on Facebook: http://www.facebook.com/pages/Femme-A... On Twitter:   / femmeactuellefr   On Google+: http://plus.google.com/+femmeactuelle