Scallops Rue Raspail

• 3½ oz (100 g) unsalted butter
• 8 fresh great scallops, cleaned and trimmed

Melt the butter in a large frying pan and when it is bubbling, but not burning, add the scallops. Season and cook gently for 2 minutes on each side. Remove the scallops to a serving dish and keep warm. They should be slightly undercooked.

Into the juices in the pan, toss the shallot and the sherry and simmer for 5 minutes, or until you begin to worry that there might not be enoug