Serving: 4 people
Ingredients:
- 4 kg Whole Scallops or 400gm of de-shelled scallop flesh
- 2 cl of olive oil
- 50 g of butter
- 1 teaspoon of chopped fresh rosemary
- 10 cl of chicken broth
- 30 g of Moutarde de Meaux® Pommery®
- 20 mustard leaves
- Salt and pepper
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
Deglaze the pan with the chicken jus and the Meaux® Pommery® Mustard.
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
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