What you'll need:

  • 2 shallots, chopped finely
  • 60ml white wine vinegar
  • 60ml white wine
  • 125g chilled butter, cut into chunks
  • Some olive oil
  • 5 scallops
  • Salt and white pepper
  • Chopped chives to garnish

Time: 30 minutes

Serves: 1



Start off by making your classic French beurre blanc. In a small saucepan, place your chopped shallots, 60ml water, the white wine, and the vinegar. Put over a moderate heat until almost all of the liquid has gone.


Turn the heat right down, and whisk in the butter one chunk at a time (wait for each chunk to melt completely before adding the next). Once all the butter has been used, the sauce should be pale and have an almost custard-like consistency.


Brush your scallops with some oil, and fry in a hot pan for one minute on each side or until lightly golden brown. Season well with salt and pepper. Serve on a plate with the beurre blanc spooned over, and dressed with chopped chives.

Wine Match

This recipe will go brilliantly with the delicate Range Life Pinot Grigio 2018. These two should be a winning combo!

There you have it -- a special recipe for Scallops Beurre Blanc!

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