FBD

Scallops With White Butter Sauce

FrenchSeafoodIntermediate20 minBy Northstar

Ingredients

Servings
4
  • 1 0.5 lb fresh scallops
  • 1 0.5 cup dry white wine
  • 3 oz snow peas or thinly sliced green beans
  • 1 tbsp green onion, chopped
  • 4 oz cold butter, cut in pieces
  • 1 pinch fresh lemon juice
  • 1 pinch salt and freshly ground pepper

Instructions

  1. 1

    Remove any beards from scallops and wash them. Carefully remove the roes. Season scallops and roes with salt and pepper.

  2. 2

    Poach the scallops and roes in white wine with a squeeze of lemon juice for approximately 2 minutes. Remove and keep warm.

  3. 3

    Blanch snow peas or green beans in boiling salted water for 1 minute. Drain.

  4. 4

    Add green onion to the poaching liquid and reduce to about 1/2 cup over medium-high heat.

  5. 5

    Over a gentle heat, whisk in cold butter piece by piece to form a sauce with the consistency of pouring cream.

  6. 6

    Arrange scallops, roes, and vegetables in shallow bowls. Spoon the white butter sauce over. Serve with crusty bread.