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Sautéed Scallops with Wholegrain Mustard and Rosemary Beurre Blanc

Sautéed Scallops with Wholegrain Mustard and Rosemary Beurre Blanc

20 - 30 Min, Bacon, Fish, Main -



  • 12 scallops, cleaned with roe intact
  • 8 thin slices of pancetta
  • One bunch of fresh samphire, cleaned and washed

Beurre Blanc

  • 125g unsalted butter, cut into small knobs and kept cold
  • 50ml white wine vinegar
  • 2 shallots, chopped
  • 1 tbsp Maille Wholegrain mustard
  • Rosemary, finely chopped


  1. In a frying pan, sauté the shallots until golden brown. Add the white wine vinegar and rosemary and simmer gently for 2-3 minutes to reduce the liquid.
  2. Add the butter to the vinegar and shallot reduction to make a beurre blanc.
  3. Ensure the butter is cold and whisk thoroughly from the beginning to create a stable emulsion and creamy colour. Stir in the Maille Wholegrain mustard 
  4. In a separate frying pan, sauté the scallops in clarified butter until golden.
  5. In another smaller pan, wilt the samphire in butter.
  6. Bake or grill the pancetta until crisp.
  7. To assemble, build the samphire on the plate, topped with the scallops. Pour the beurre blanc over the top and garnish with the crispy pancetta.