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Scallops with rosemary, chicken juice and Moutarde de Meaux® Pommery® recipe

Scallops with rosemary, chicken juice and Moutarde de Meaux® Pommery® recipe

Published by Le Gourmet Central on 31st Aug 2021

Serving: 4 people

INGREDIENTS:

PREPARATION:

STEP 1

  • Shell the scallops or have it done by your fishmonger. Reserve the flesh and shells

STEP 2

  • In a non-stick skillet, heat the olive oil over high heat and deeply brown both the scallops on both sides

STEP 3

  • Lower the heat, then add the fresh butter and chopped rosemary.

STEP 4

  • Baste the scallops well with the foaming butter. Season with salt and pepper.

STEP 5

  • Heat the shells in an oven until it is slightly hot and arrange the scallops in their hot shells.

STEP 6

STEP 7

  • Reduce to preferred consistency and pour over the scallops. Decorate with the fresh mustard leaves.

Recipe imagined and produced by chef Frederic Le Guen-Geffroy