BEURRE MONTÉ – SEARED SCALLOPS

Learn how to make a perfect beurre monté, the classic French technique that transforms simple scallops into a dish worthy of a Michelin star restaurant. In this recipe, I show you how to create a sauce that is silky, glossy, stable, and how to sear scallops to achieve a golden crust with a tender, translucent center.
This technique is ideal for: • pairing with fish and seafood • building butter based sauces • elevating fresh scallops • adding a gourmet French touch to any dish
Simple, elegant, and 100% French. Gérard Garbé — The French Chef
Full Recipe
Ingredients (serves 2)
For the scallops
• 6–8 fresh scallops, very dry
• 1 tbsp neutral oil (grapeseed or sunflower)
• ½ tsp of lemon juice
• Fleur de sel
• Fine White pepper

For the beurre monté
• 120 g cold butter, (85% Butter fat) cut into small cubes
• 30 ml of filtered water
• A few drops of lemon juice (optional)
• Pinch of salt only at the end
For finishing
• Chopped chives or fine herbs • Lemon zest
🟡 Step 1 — Prepare the scallops
1. Place the scallops on small clean white towels.
2. Dry them perfectly — this is the secret to a golden crust.
3. Season lightly with: • fleur de sel • fine white pepper
👉 A wet scallop will never caramelize.
🟡 Step 2 — Sear the scallops (perfect golden crust)
1. Heat a pan very hot with the oil.
2. When the oil “sings,” place the scallops without moving them.
3. Sear 1 to 1:30 minutes depending on size.
4. Flip gently.
5. Cook–40 seconds on the second side.
👉 The center must stay translucent, never dry.
Remove from heat and set aside.
🟡 Step 3 — Make the beurre monté (classic French technique)
1. In a small saucepan, heat 30 ml water 2 drops of lemon juice only, but no salt
2. When it begins to steam, lower the heat.
3. Add the cold butter one cube at a time, whisking constantly.
4. The butter must melt without boiling.
5. Continue until the sauce becomes: • thick • silky • glossy
• Add a small pinch of salt at the end
👉 The secret: never let it boil, or it will split. Maximum heat 75C-80C
🟡 Step 4 — Plate like a chef
1. Spoon a base of beurre monté onto the plate.
2. Arrange the scallops beautifully.
3. Lightly spoon more beurre monté on top.
4. Finish with: • chives • lemon zest
5. •👉 Keep the plating simple, pure, elegant.
⭐ Chef Tips
• Always use cold butter for beurre monté. • Never overcook scallops — they must stay pearlescent. • You can flavor beurre monté with: • lemon • ginger • vanilla • seaweed • champagne
Bon Appétit

📺My channel: https://youtube.com/playlist?list=PLaqsyOz8p-mRtBARCqtRzEhKrkSNlUN3u

📽️You may like to see some of my other videos:

🏆Bearnaise sauce : https://youtu.be/xlmRHzpP5XA
🥇Boeuf Bourguignon : https://youtu.be/SyVrBLtP8EA
🥈Chicken Cordon Bleu : https://youtu.be/OBI9N5BceFU
🥉Lobster Thermidor: https://youtu.be/d9DQsqSoxy8
🏅Beef stock Paul Bocuse: https://youtu.be/1j0U_HylT0A
🏅French baguette: https://youtu.be/ps9boOOTyzo
🏅Pâtés terrine: https://youtu.be/kIg-DSkc1ns
🏅Mashed potatoes: https://youtu.be/kW7ShqWCwFQ
🏅Chocolate mousse: https://youtu.be/PWJbx-1YXQs
🏅French Baguettes: https://youtu.be/ps9boOOTyzo

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