Scallops with Beurre Blanc and Chervil

Name: Scallops with Beurre Blanc and Chervil
Yield: serves 4 as a main course, 8 as a starter
Ingredients: fresh fennel or chervil sprig; 1–1½ tablespoons shallots, finely chopped; 3–4 tablespoons white wine vinegar; 1 generous tablespoon cream; pinch of ground white pepper; salt; 170 g cold unsalted butter, cut into cubes; freshly squeezed lemon juice; 12 large scallops; salt and freshly ground pepper; 3–4 tablespoons white wine; Beurre Blanc Sauce

Preparation info

serves
4
as a main course

Difficulty
Easy

Appears in

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.

Ingredients

12 large scallops
salt and freshly ground pepper
Beurre Blanc Sauce
3–4 tablespoons

Starter
Fish course
Supper
Pescatarian
Gluten-free

Method

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 ½ 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 t