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
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.