Queen scallops with sauternes butter
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 12-16 queen scallops in the half shelldepending on size
GARLIC BUTTER
- 1-2 cloves garlic
- sea salt flakes
- 75g unsalted buttersoftened
SAUTERNES SAUCE
- 100ml Sauternes
- 1 small echalion shallotfinely diced
- 2 tsp moscatel vinegar
- 100g unsalted buttercold and cubed
- snipped to serve chives a few
Nutrition: per serving
- kcal398
- fat38.4g
- saturates22.9g
- carbs3.4g
- sugars0.8g
- fibre0.3g
- protein9.7g
- salt0.9g
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.
