Roast Scallops with Sauternes Beurre Blanc
This delectable scallop dish was inspired by a starter at Little French in Bristol.
PREP TIME
15
MINUTES
COOKING TIME
15
MINUTES
Ingredients
8 large scallops on the rounded half shell
Flaky sea salt and freshly ground pepper
Sauternes Beurre Blanc (see recipe)
To Serve:
Lemon wedges chives, finely chopped
Sauternes Beurre Blanc:
3 tbsp Sauternes
3 tbsp Moscatel or best white wine vinegar
1 tbsp finely chopped shallots
pinch of ground white pepper
1 tbsp cream
175g (6oz) unsalted butter, diced
Salt, freshly ground pepper
Freshly squeezed lemon juice
Method
Preheat the oven to 250ËšC/500ËšF/Gas Mark 10.
First make the Sauternes Beurre Blanc.
Put the first four ingredients into a heavy stainless-steel saucepan over a medium heat. Bring to the boil and reduce down to about a tablespoon.
Add 1 generous tablespoon of cream and reduce again until the cream begins to thicken. Whisk in the chilled butter a couple of pieces at a time, keeping the sauce just warm enough to absorb the butter. Season with salt, taste and add a little lemon juice if necessary.
Strain through a fine sieve. Transfer to a Pyrex bowl over a saucepan of hot but not boiling water. Keep warm until needed. Save the remainder to serve with a piece of fresh haddock or hake.
If the scallops are live, open the shell, remove the fringe and everything else except the coral and muscle. Wash well. Put the scallops back into the rounded half shell.
Season each scallop with a little salt and freshly ground pepper. Roast in a very hot oven until the scallops are barely cooked, 3-4 minutes approx.
Spoon a tablespoon of Sauternes Beurre Blanc over the top of each one. Sprinkle with very finely chopped chives. Serve immediately with a squeeze of lemon juice and a wedge of lemon.
