Queen scallops with sauternes butter
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 12-16 queen scallops in the half shell, depending on size
GARLIC BUTTER
- 1-2 cloves garlic
- sea salt flakes
- 75g unsalted butter, softened
SAUTERNES SAUCE
- 100ml Sauternes
- 1 small echalion shallot, finely diced
- 2 tsp moscatel vinegar
- 100g unsalted butter, cold and cubed
- snipped to serve chives a few
Method
- STEP 1
For the garlic butter, use a pestle and mortar to pound the garlic with a pinch of sea salt flakes until smooth and creamy. Fold through the softened butter until evenly mixed. Alternatively, whizz the garlic and salt in a small food processor, then add the butter and whizz again.
- STEP 2
In a small pan, simmer the sauternes, diced shallot and vinegar until reduced to about a tablespoon. Keeping the pan half on and half off a very low heat, slowly whisk in the cold butter, only adding more once the last piece has melted in, until you have a smooth, emulsified sauce. Season. (The pan should never reach a higher temperature than your hand can bear to touch – if it gets too hot it will split and you’ll have to start again.)
- STEP 3
Heat the grill to high. Season and cover each scallop with garlic butter, then grill for 2-3 minutes or until charred and cooked through. Spoon over the sauternes sauce and sprinkle with chives before serving.
