Bibendum Sautéed Scallops with Wholegrain Mustard

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Sauteed ScallopsMakes: 4 portions

Preparation time: 20 minutes

Cooking time: 15 minutes

What You’ll Need:

Beurre blanc

  • 2 shallots, chopped
  • 50ml white wine vinegar
  • Rosemary, finely chopped
  • 125g unsalted butter, cut into small knobs and kept cold
  • 1 tbsp Maille Wholegrain mustard

Scallops

  • 12 scallops, cleaned with roe intact
  • Bunch of fresh samphire, cleaned and washed
  • 8 thin slices of pancetta

What To Do:

  • In a frying pan, sauté the shallots until golden brown. Add the white wine vinegar and rosemary and simmer gently for 2-3 minutes to reduce the liquid.
  • Add the butter to the vinegar and shallot reduction to make a beurre blanc.
  • Ensure the butter is cold and whisk thoroughly from the beginning to create a stable emulsion and creamy colour. Stir in the Maille Wholegrain mustard.
  • In a separate frying pan, sauté the scallops in clarified butter until golden.
  • In another smaller pan, wilt the samphire in butter.
  • Bake or grill the pancetta until crisp.
  • To assemble, build the samphire on the plate, topped with the scallops. Pour the beurre blanc over the top and garnish with the crispy pancetta.

For more information on Fête de la Gastronomie, including recipes from the Flavour Creators, please visit: www.maille.com.

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