Scallops with Beurre Blanc and Chervil

Preparation info
  • serves


    as a main course
    • Difficulty


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.


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


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