Butter Scallop:
4 saint jacques scallops without coral per person - half a bunch of fresh or coriander or chervil - 50 g of sweet butter - salt and pepper.
- Defrost the scallops in the fridge overnight.
- Tap dry the scallops using and absorbent paper
- Keep them close to each other in order to maintain their shape.
- Remove the side muscle
- Put the butter in a pan (avoid a non-stick pan if possible)
- Make a “Beurre Noisette” an ordinary butter, sweet or salty, which, rising in temperature slowly, dissociates (clarifies): the water evaporates slowly, the lipids accumulate heat, and the casein (the foam of the butter) colors and brings a very special taste to the butter to which the name of hazelnut butter is now given.
- Put the scallops in the pan and you will notice a natural coloring.
- Apply Salt & Pepper
- Flip after 2 minutes.
- For an even cooking of your scallops baste them continuously with the butter from the pan.
- Remove and serve with fresh herbs.
If you like a lemony taste, deglaze with a bit of lemon into the butter at the end (after removing the scallops) and serve.
