Scallops Beurre Blanc

I include this as a starter but I have served this as a main course. The lightness of this recipe makes this a lovely summer dinner.

Cook Time 15

Total Time 15

Servings person

For the beurre blanc, place the shallots, vinegar, wine and 60ml water into a saucepan.
2 large shallots, 60 ml white wine vinegar, 60 ml dry white wine
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.
125 g unsalted butter
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.
4 large scallops, 1 spalsh olive 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.
1 pinch salt, 1 pinch ground white pepper
Spoon the sauce over the scallops and garnish with chives.
1/6 bunch chives