Scallops roasted, Beaupré white butter


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


  1. 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.
  2. In a pan, drop the garlic and green onion without staining them. Deglaze with Beaupré and reduce by half, add the cream.
  3. Once boiling, add the butter slowly, whisking all vigorously, finish with chives.
  4. Coat the scallops and serve with celery mousseline and roasted fennels.

This dish may well accompany all kinds of seafood.