Scallops with Prosecco butter sauce

Updated: Apr 17


For those of you who know me will know that,

A. I Love my scallops, and,

B. I Love my trips to the west coast of Scotland, where I believe the Seafood to be some of the finest available, the hand dived scallops being particularly fantastic, not damaged and full of sand like some of the dredged ones

This recipe is simple but absolutely delicious

It's a great starter or supper dish





This recipe will serve 4 people


SHOPPING LIST 2 shallots, finely chopped

60ml/2fl oz white wine vinegar

60ml/2fl oz Prosecco ( plus a little extra for adding to the sauce)

125g/4½oz cold unsalted butter, cut into small chunks

12 scallops or 20 if serving as a main

Splash of olive oil

salt and freshly ground white pepper

fresh chives, finely chopped, to garnish


METHOD


For the butter sauce.


place the shallots, vinegar, Prosecco and 60ml/2fl oz water into a saucepan.

Set over a moderate heat until almost no liquid remains.

Now you can turn the heat down to a low setting

whisk in the butter one piece at a time,

allowing each piece to melt 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 consistency.

Set aside to keep warm.


Now for the scallops.


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.

Serve immediately onto 4 warm plates

Add an extra splash of Prosecco to the sauce, Spoon the sauce over the scallops and sprinkle with the chopped chives.

Totally simple but utterly delicious

Jon


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