12 sea scallops
30ml olive oil
THE BEURRE BLANC
125ml ( 1/2 cup) Graham Beck Ultra Brut
1 small shallot, finely chopped
30ml (2tbsp) heavy cream
110g unsalted butter, cut into small pieces
30ml (2 tbsp) lime juice
- For the scallops: Dab the scallops with a paper towel and season with salt.
- For the beurre blanc: Heat a medium size pan over high heat with the butter and olive oil and cook the scallops until golden about 2 minutes per side. Remove the scallops and place them on a plate until needed.
- Reduce the heat to medium. In the same pan add the shallots and cook until soft and translucent. Add the Graham Beck Ultra Brut, lime juice and the cream, then let it simmer softly until thick for about 7 minutes.
- Serve the scallops with the beurre blanc sauce and finish with chopped chives.
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