Scallops with rosemary



Preparation: 10 minutes

Cooking: 3 minutes


For 4 people:


  • 4 kg Whole Scallops or 400gm of deshelled scallop flesh
  • 2 cl of olive oil
  • 50 g of butter
  • 1 teaspoon of chopped fresh rosemary
  • 10 cl of chicken jus
  • 30 g of Moutarde de Meaux® Pommery® 
  • 20 mustard leaves
  • Salt and pepper
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Scallops with rosemary, chicken juice with Moutarde de Meaux® Pommery®




  • Shell the scallops or have it done by your fishmonger. Reserve the flesh and shells
  • In a non-stick skillet, heat the olive oil over high heat and deeply brown both the scallops on both sides
  • Lower the heat, then add the fresh butter and chopped rosemary.
  • Baste the scallops well with the foaming butter. Season with salt and pepper.
  • Heat the shells in an oven until it is slightly hot and arrange the scallops in their hot shells.
  • Deglaze the pan with the chicken jus and the Meaux® Pommery® Mustard.
  • Reduce to prefered consistency and pour over the scallops. Decorate with thefresh mustard leaves.


Recipe imagined and produced by chef Frederic Le Guen-Geffroy

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