Simon Hopkinson's recipe for scallops will have you devouring every morsel from the plate.
2 shallots, finely chopped
60ml/2fl oz white wine vinegar
60ml/2fl oz dry white wine
125g/4½oz cold unsalted butter, cut into small chunks
5 scallops
dash olive oil
salt and freshly ground white pepper
fresh chives, finely chopped, to garnish
For the beurre blanc, place the shallots, vinegar, wine and 60ml/2fl oz water into a saucepan. Set over a moderate heat until almost no liquid remains.
Turn the heat down to a low setting and whisk in the butter one piece at a time, allowing each piece to melt and homogenise before adding the next (it is also a good idea to occasionally take the pan off the heat, then returning it when it is becoming too cool.) Once all the butter has been used the sauce should be pale and have a thin, custard-like consistency. Keep warm.
Brush the scallops with oil. Heat a heavy-based frying pan and fry the scallops for one minute on each side, or until golden-brown on the outside. Season with salt and pepper.
Spoon the sauce over the scallops and garnish with chives.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
See more scallop recipes
Roquefort salad with pears, chicory and walnut oil
See more Simon Hopkinson recipes
Stilton-stuffed mushrooms with cranberry relish
Mozzarella bruschetta with shaved fennel and courgette
Game terrine
See more Impressive starters recipes (15)
BBC © 2012 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
