Seared Scottish King Scallops with Chive Beurre Blanc
Drogo
1-2 People
5 minutes
10 minutes
This elegant king scallops recipe pairs golden, pan-seared Scottish scallops with wilted spinach and a silky chive beurre blanc. Rich yet delicately balanced, it makes an impressive seafood starter that can be prepared in just 15 minutes.
The secret to excellent seared scallops beurre blanc is simplicity. The scallops need only a brief sear in a very hot pan to develop a golden crust while retaining their naturally sweet, tender centre. The beurre blanc is made separately by reducing Pinot Grigio and white wine vinegar before gradually whisking in cold French butter.
Finished with fresh chives and served over wilted spinach, these Scottish scallops are ideal for a dinner party or special occasion when you want an elegant starter without a complicated ingredient list.
Ingredients
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2-3 per person Scottish King Scallops, roe removed
Handful spinach
1/2 shallot, thinly sliced
100ml Pinot grigio or white wine alternative
50ml white wine vinegar
250g French butter, cold and diced
Handful chives, finely chopped
2 cloves wet garlic
Olive oil
Salt
- Whole peppercorns
Directions
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Step 1, Begin by making the beurre blanc. Add the finely diced shallot, Pinot Grigio and white wine vinegar to a saucepan and simmer until the liquid has reduced by approximately three-quarters.
Step 2, Reduce the heat and gradually whisk the cold diced butter into the reduction, adding a few pieces at a time and allowing them to emulsify before adding more. Continue until all the butter has been incorporated and you have a smooth, glossy sauce. Stir through the finely chopped chives, season to taste and keep the scallop beurre blanc warm while you cook the remaining ingredients.
Step 3, Heat a frying pan over a high heat and add a little oil. Season the king scallops with salt and pepper, then place them into the hot pan. Sear until deeply golden on the first side, then turn and cook briefly on the other side. Remove from the pan and allow the scallops to rest while you quickly wilt the spinach.
Step 4, Arrange the wilted spinach on the serving plates and place the seared Scottish scallops on top. Spoon the warm chive beurre blanc generously around the scallops and serve immediately.
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