3 large scallops per person
20 ml olive oil
1 green onion finely chopped
2 garlic cloves finely chopped
100 ml Original Beaupré
50 ml 35 % cream
50 g butter
1 tbsp thinly sliced chives
Salt and Pepper
- In a skillet over high heat, sear the scallops and cook in unilateral half cooking, remove and set aside in a 250◦F oven to finish cooking slowly.
- In a pan, drop the garlic and green onion without staining them. Deglaze with Beaupré and reduce by half, add the cream.
- Once boiling, add the butter slowly, whisking all vigorously, finish with chives.
- Coat the scallops and serve with celery mousseline and roasted fennels.
This dish may well accompany all kinds of seafood.