Scallops au beurre blanc

Beurre blanc is a classic French sauce made by reducing vinegar with shallots and then incorporating butter.  It is a perfect match for scallops.  In this case these are poached which is less common than frying or grilling them.  It makes a fabulous starter.

Preparation Time: 5 Mins

Cooking Time: 25 Mins

Total Time: 30 Mins

Ingredients

For 2 servings…

4                    Scallops    

150 ml             Stock  - fish

For the beurre blanc

1                    Shallot  - chopped finely         

50 ml              Vinegar  - cider       

120 gms          Butter  - softened     

                     Pepper  - freshly ground, white 

Method

It is preferable to make a sauce first…

Put the shallot in a saucepan with the vinegar.  Cook over a low heat until vinegar has evaporated.

Cut the butter into walnut-sized pieces.

Over a very low heat, whisk the butter, a piece at a time with the shallots without ceasing to whisk.  Reserve.

To cook the scallops…

Lay the scallops in the cold stock in a saucepan and slowly bring it to the boil.  As soon as it reaches the boil take the pan from the heat and leave the scallops in it for 10 minutes.  Drain them and place them in a serving dish and serve with the sauce which should have pepper added at the last moment.

Wine recommendations

An aromatic white wine.

Conventional

     Muscadet Sèvre et Maine Sur lie

Interesting

     Côtes de Gascogne blanc

     Picpoul de Pinet

     Pinot Gris

     Quincy