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WEST COAST OF SCOTLAND HAND DIVED SCALLOPS WITH PROSECCO BUTTER SAUCE


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

  1. 2 shallots, finely chopped

  2. 60ml/2fl oz white wine vinegar

  3. 60ml/2fl oz Prosecco ( plus a little extra for adding to the sauce)

  4. 125g/4½oz cold unsalted butter, cut into small chunks

  5. 12 scallops or 20 if serving as a main

  6. Splash of olive oil

  7. salt and freshly ground white pepper

  8. fresh chives, finely chopped, to garnish



METHOD

For the butter sauce.