Serves: 4 people • Prep: 10 minutes • Cooking: 3 minutes • Difficulty: easy
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Ingredients
- Scallops: 4 kg with shells or 400 g shelled
- Olive oil: 2cl
- Butter: 50 g
- Chopped fresh rosemary: 1 tsp
- Chicken stock: 1dl
- Moutarde de Meaux® Pommery®: 30 g
- Mustard leaves: 20 pces
Method: Roasted scallops with rosemary, chicken stock with wholegrain mustard
- Shell the scallops, or have your fishmonger do it for you. Keep the scallops, as well as the hollow shells.
- Clean them thoroughly. In a non-stick pan, heat the olive oil.
- Sear both sides of the scallops over high heat, then lower the heat and add the fresh butter and chopped rosemary.
- Baste the scallops well with this foaming butter.
- Season with salt and pepper.
- Arrange the scallops in their warm shells.
- Deglaze the pan with the chicken stock and the wholegrain mustard. Reduce to the desired consistency and coat the scallops.
- Garnish with fresh mustard leaves.
