Ingredients

• 2 shallots
• finely chopped
• 60ml/2fl oz white wine vinegar
• 60ml/2fl oz dry white wine
• 125g/4½oz cold unsalted butter
• cut into small chunks
• 5 scallops
• dash olive oil
• salt and freshly ground white pepper
• fresh chives
• finely chopped
• to garnish

Directions

• For the beurre blanc
• place the shallots
• vinegar
• wine and 60ml/2fl oz water into a saucepan. Set over a moderate heat until almost no liquid remains.
• Turn the heat down to a low setting and whisk in the butter one piece at a time
• allowing each piece to melt and homogenise before adding the next (it is also a good idea to occasionally take the pan off the heat
• then returning it when it is becoming too cool.) Once all the butter has been used the sauce should be pale and have a thin
• custard-like consistency. Keep warm.
• Brush the scallops with oil. Heat a heavy-based frying pan and fry the scallops for one minute on each side
• or until golden-brown on the outside. Season with salt and pepper.
• Spoon the sauce over the scallops and garnish with chives.