For: 4 people • Preparation : 10 minutes • Cooking time : 3 minutes • Difficulty : easy
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Ingredients
- Scallops: 4kg with shells or 400g without shells
- Olive oil: 2cl
- Butter: 50g
- Chopped fresh rosemary: 1 tsp
- Chicken juice: 1 dL
- Pommery® Old-fashioned mustard : 30g
- Mustard leaf: 20 pcs
Recipe process
- Shell the scallops or have your fishmonger do it for you. Collect the nuts, as well as the hollow shells.
- Clean them well. In a non-stick pan, heat the olive oil.
- Brown both sides of the scallops well, then lower the heat and add the fresh butter and chopped rosemary.
- Drizzle the scallops well with this foaming butter.
- Season with salt and pepper.
- Arrange the scallops in their hot shells.
- Deglaze the pan with the chicken stock and the old-fashioned mustard. Reduce to a consistency and coat the scallops.
- Garnish with fresh mustard leaves.
