Roast Scallops with Sauternes Beurre Blanc

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