Scallops Cooked in their Shells with Cider Jus and Crushed Toasted Walnuts, a recipe from Frédéric Anton on the Worldwide Gourmet

Ingredients

• - 20 giant scallops in their shells
• - Salt and pepper
• - 40 g (3 tbsp.) walnut butter
• - 1 Granny Smith apple
• - 1 Reinette apple
• - 80 g (3 oz.) French shallots
• - 30 g (1 oz.) carrot
• - 10 g (1/3 oz.) garlic
• - 20 g (2/3 oz.) celery
• - 1 bottle of dry cider
• - 3 peppercorns
• - 40 ml (3 tbsp.) crème fraîche
• - 50 g (3 tbsp.) butter
• - Salt
• - 100 g (3 1/2 oz.) Nut halves
• - 2 bunches of chives
• - 80 g (3 oz.) butter