Scallops with Seashore Vegetables RecipeOrigin: Britain Period: Traditional |
Ingredients
12 medium scallops (with 1 shell and roe reserved) 
Scallops with Seashore Vegetables Preparation:Method:Add the white wine, an equal volume of water and the shallots to a pan. Bring to a simmer and cook for 2 minutes then add the scallop roe, remove from the heat and whisk-in the butter to form a smooth sauce. Add lemon juice to taste then set aside to keep warm (cover with clingfilm to prevent a skin from forming). Bring a pan of unsalted water to a boil and use to blanch the sea greens (do this separately for each, cooking until just tender). Drain and set aside to keep warm. Meanwhile, season the scalops and fry in a little butter for about 30 seconds on each side. To serve, arrange the sea vegetables on the scallop shells, top with the scallop meat and spoon the roe butter sauce around. Serve immediately, accompanied by a glass of crisp white wine. |
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