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
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.
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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