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

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

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

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Scallops with Beurre Blanc and Chervil

Ingredients

Method

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