Scallops beurre blanc

Scallops beurre blanc

By
From
Encyclopedia of Food and Cookery
Serves
4

Creamy-white scallops with their pretty orange corals sit in a golden butter sauce and are topped with a scattering of chives to make a lovely picture.

Ingredients

Quantity Ingredient
500g scallops
freshly ground white pepper
250ml white wine
lemon juice
1 tablespoon spring onions, chopped
125g butter, cut into pieces
8-10 chives, to garnish
salt

Method

  1. Remove any brown parts from scallops, keeping coral. Season with salt and pepper. Poach scallops in wine and lemon juice for about 1 minute. Remove scallops and keep warm.
  2. Add spring onions to poaching liquid and boil to reduce to about 80 ml. Over a gentle heat, add butter to poaching liquid a little at a time, whisking it in to make a sauce the consistency of pouring cream. Season sauce with salt and pepper and spoon onto 4 heated entrée plates. Arrange scallops on top and garnish with matchstick lengths of chives.
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