This is the most exquisite way to eat really fresh scallops. A non-stick pan is essential for this recipe.
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
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.
© 2001 Darina Allen. All rights reserved.