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.
A simple recipe to serve a stunning piece of meat well. Veal is an exceptionally delicate meat and pairing it with creamy garlic mushrooms helps to elevate this dish into something more indulgent & luxurious.