Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 1
Recommended by
55 people
Simon Hopkinson's recipe for scallops will have you devouring every morsel from the plate.
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.
By Antonio Carluccio
See more seafood recipes (139)
The Good Cook
Episode 1
BBC One
Recipes from this episode