Freddy Bird of neighbourhood restaurant Little French in Bristol says..."Not only are queenies incredibly sweet but their little shells mean they end up swamped in this delicious butter sauce. Ask your fishmonger to clean and prep the scallops in a half shell with the roes attached.'


  • 12-16 queen scallops in the half shell, depending on size


  • 1-2 cloves garlic
  • sea salt flakes
  • 75g unsalted butter, softened


  • 100ml Sauternes
  • 1 small echalion shallot, finely diced
  • 2 tsp moscatel vinegar
  • 100g unsalted butter, cold and cubed
  • snipped to serve chives a few


  • 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.

*This recipe is gluten-free according to industry standards

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