Ingredients: Serves 4
- 4 large scallops
- Beurre blanc sauce:
- 50ml white wine vinegar
- 1 small shallot, finely chopped
- 15ml single cream (1 tbsp)
- 200g cold unsalted butter, cut into cubes
- 15g caviar
- 10ml herb oil
- Sea vegetables, to garnish
Method
Beurre Blanc Sauce
- Pour the wine vinegar and shallots into a saucepan and set over a medium-high heat.
- Bring to a simmer and cook until the liquid has reduced to about 1-2 tbsp.
- Strain the mixture into a jug and discard the shallots.
- Pour 1 tbsp back into the saucepan and add 1 tbsp of cream to make it easier to stabilise.
- Put the pan over a low heat and vigorously whisk in the butter, a cube at a time, only adding another cube after the previous addition has melted into the sauce and emulsified.
- Keep a close eye on the heat – if the sauce starts to look greasy or you can see obvious streaks of butter, remove from the heat and continue whisking, but don’t add any more butter until it looks cohesive again.
- Once at least half of the butter has been added, start whisking in two cubes at a time.
- The sauce should start to look thick and glossy, and will take on the consistency of double cream – the process will take about 20-25 mins.
- Season to taste with another splash of the initial reduction and salt and pepper.
- Finish with caviar and herb oil.
Scallops
- Sear each scallop in a pan with olive oil for 2 minutes on each side and finish with the butter.
- Plate the scallop and add the sauce.
- Finish with the sea vegetables.
- Serve and enjoy immediately