I include Scallops Beurre Blanc as a starter but I have served this as a main course. The lightness of this recipe makes this a lovely summer main course. The delicate scallops cooked hot and fast and served in an excellent white wine and butter sauce. This is so fast but produces such a memorable flavour with the mild chive flavour as a partner in crime. If you are feeling indulgent, then a small spoonful of caviar on the scallops gives an amazing contrast yet complimentary at the same time. This is a dish that must be served immediately to maintain textures and flavours.
Scallops Beurre Blanc
- For the beurre blanc, place the shallots, vinegar, wine and 60ml water into a saucepan.
- Set over a moderate heat until almost no liquid remains.
- Turn the heat down to a low setting and whisk in the butter one piece at a time, allowing each piece to melt and homogenise before adding the next.
- Once all the butter has been used the sauce should be pale and have a thin, custard-like consistency. Keep warm.
- Brush the scallops with oil.
- Heat a heavy-based frying pan and fry the scallops for one minute on each side, or until golden-brown on the outside.
- Season with salt and pepper.
- Spoon the sauce over the scallops and garnish with chives.