Scallops beurre blanc
This is a perfect entrée for a special meal. It’s light, quick, and definitely has the wow factor! There are many varieties of scallops around the world, so size and cooking time will vary. But no matter how big, they take a maximum of 4–5 minutes — tops. When purchasing scallops off the shell, look for those that are pale gold. The pearly white ones have potentially been soaked. Place them in a colander, rinse quickly with cold water, and drain well. Place in a bowl with a few drops of olive oil and a pinch of freshly cracked pepper. Cover with cling film and refrigerate until ready to use. If buying in half-shells, gently lift the scallop and wipe away any sand before preparing. Shells can be wiped clean, dried in the cooling oven, and used again. They’re a great way to serve this dish, adding a touch of something special to your plating. Beurre blanc literally means ‘white butter’. If you’re lucky enough to be in Normandie, France, your beurre blanc sauce will indeed be a...
