Buttery Scallops Recipe in Three Easy Steps

Buttery Scallops Recipe in Three Easy Steps

Our foodie friends at Taste Europe, Butter of France, have shared this buttery scallops dish that takes only 20 minutes to make in a mere three easy steps! Why French Butter? French butter is known for its higher fat content, typically around 82% or more giving it a rich, creamy texture and a more pronounced flavor. It is perfect on seafood!

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  • 2 lbs. fresh scallops
  • 2 cups. of heavy cream
  • 3 cloves. of fresh minced garlic
  • 8 Tbsp. unsalted French butter
  • 1 tsp. dried onion chips (FinaPod PRO Plus)
  • 1/2 tsp. Himalayan Sea Salt (FinaPod PRO Plus)
  • 1 tsp. pepper (FinaPod PRO Plus)
  • 2/3 cup. Mimolette cheese; freshly grated
  • 2/3 cup. Comte cheese; freshly grated
  • 2 Tbsp. olive oil


1. SEAR THE SCALLOPS Heat olive oil in a cast iron skillet on medium heat. Add garlic. Sear scallops on each side.

2. CREATE THE ROUX In a saucepan, warm the butter until fully melted. Reserve 1 tablespoon of melted butter in a small dish. Mix flour with 1 tablespoon of the melted butter to make a roux, set aside.

3. BRING IT ALL TOGETHER AND BAKE Add the heavy cream to the saucepan and bring to a simmer. Add the onion chips, salt, pepper, and cheese to the simmering cream. Add the roux (butter & flour sauce). Mix thoroughly until cheeses are completely melted. Pour on top of the scallops in the cast iron pan and place them in oven on broil. Cook until sauce becomes bubbly and begins to brown on top.