1. Have the fish seller open the scallops and reserve the beards.
2. Prepare all the vegetables, wash and dry them.
3. Cut the tripe, onion and vegetables into small dice and set aside.
4. Separate the scallops from their coral and set aside.
5. Wash the beards from the scallops well and combine them with coarse salt for 5-10 minutes. Rinse well in water, chop finely and set aside.
6. Sweat the onion in butter, then the beards and tripe. Add the cider, wine and vinegar. Add the vegetables, calf’s feet, bouquet garni, salt and pepper and cook gently for 6 hours.
7. Remove the calf’s feet, chop the meat and add it back to the tripe.
8. Just before serving, sear the scallops in a skillet.
9. Place some of the fricassée into each bowl and place the scallops on top. Serve immediately.

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An original recipe from French master chef Jean-Paul Chéneau of Le Moulin de Via, Redon