Scallops Beurre Blanc

By Al.E

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The chef's secret butter sauce

Ingredients

2 shallots, finely chopped
60ml white wine vinegar
60ml dry white wine
60ml water
125g cold unsalted butter, cut into small chunks
10 scallops
dash olive oil
salt and freshly ground white pepper
fresh chives, finely chopped, to garnish

Details

servings 2
Level of difficulty Average
Preparation time 10mins
Cooking time 20mins
Cost Average budget

Preparation

Step 1

For the beurre blanc, place the shallots, vinegar, wine and water into a saucepan. Set over a moderate heat until almost no liquid remains.

Step 2

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.

Step 3

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.