Scallops on Christmas Stollen

For the sauce, reduce champagne and a clear soup from Liebig’s extract in a small saucepan and then boil down with whipping cream to a thick sauce. Season with salt, pepper, enough cinnamon powder and a few threads of saffron and simmer for about 15 to 20 minutes. Champagne can be added if desired.

Heat butter in a frying pan (not too hot) and poach the washed and dried mussels in it for 2 to 3 minutes on each side.

In the meantime, cut slices of the Christmas stollen, top each with a scallop and cover with a little sauce. Decorate with edible flowers.

Tip: You can also use the large, meatier raisins instead of raisins for once!

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