Scallops with Beurre Blanc and Chervil

Preparation info

  • Difficulty


  • serves


    as a main course

Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

This is the most exquisite way to eat really fresh scallops. A non-stick pan is essential for this recipe.


  • 12 large scallops
  • salt and freshly ground pepper
  • Beurre Blanc Sauce
  • 3–4 tablespoons white wine
  • 3–4 tablespoons white wine vinegar
  • 1–1Β½ tablespoons shallots, finely chopped
  • pinch of ground white pepper
  • 1 generous tablespoon cream
  • 170 g cold unsalted butter, cut into cubes
  • salt
  • freshly squeezed lemon juice


  • fresh fennel or chervil sprig


First make the beurre blanc. Put the wine, wine vinegar, shallots and pepper into a heavy-bottomed stainless steel saucepan and reduce down to about Β½ tablespoon. Add the cream and boil again until it thickens. Whisk in the cold butter in little pieces, keeping the sauce just warm enough to absorb the butter. Strain out the shallots, season with salt, white pepper and lemon juice and keep warm in a bowl over hot but not simmering water.

Just before serving, slice the white part of each scallop in half so that you have two round pieces of equal thickness, and keep the coral intact. Dry on kitchen paper. Just before cooking season the scallops with salt and freshly ground pepper. Heat the non-stick pan and put the scallops directly on to it in a single layer, not too close together. Allow to cook on one side until golden before turning over, then cook the other side.

Spoon a little very thin beurre blanc on to a large hot (preferably white) plate for each person (thin it if necessary by whisking in warm water), arrange the slices of scallop and coral on top of the sauce, garnish with fennel or chervil and serve immediately.