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 creamy white. Here in Australia, with our cows pasture-fed on grass, our butter is a golden yellow, and thus our sauce will be pale yellow. Be careful not to overheat the sauce — we are making a creamy emulsion. Overheating will break down the emulsion. Adding the butter too quickly at the start will result in a thin sauce that’s difficult to thicken later on. Only once at least half the butter has been added and a double cream consistency has been achieved can the butter be added a little more quickly, but still carefully. Overheating the emulsion will split it and can make it grainy. If this happens, add another piece of very cold butter and whisk it together to try and bring the sauce back to the right consistency.

Serves 4–6 (entrée)

• 12 scallops
• 2 tbl olive oil
• Salt and pepper, to taste

For the beurre blanc sauce:

• 125 ml dry white wine
• 1 shallot, finely chopped
• 100 g unsalted butter, cold and cubed
• Salt and pepper, to taste
• Few drops of lemon juice

For serving:

• Fresh parsley or chives, chopped

For the beurre blanc, place the shallot, wine, and pepper into a saucepan. Set over moderate heat until almost no liquid remains (the mixture should resemble a mush).

Reduce the heat to low and whisk in the butter, one piece at a time, allowing each piece to melt and emulsify before adding the next. It’s a good idea to occasionally take the pan off the heat, returning it when it becomes too cool. Once all the butter has been used, the sauce should be pale and have a thin, custard-like consistency. Season with lemon juice, salt, and pepper to taste. Keep warm.

Pat the scallops dry with kitchen paper. Season both sides lightly with salt and pepper.

Heat enough olive oil to form a film over your frypan on high heat. Add the scallops, making sure each is flat side down, and sear for 2-3 minutes — they will hiss and sizzle. Turn over and cook for another 1-2 minutes. Keep warm on a warmed plate.

To serve:

Arrange the scallops on a dish or on cleaned half-shells. Spoon over the sauce and sprinkle with chives or parsley. Serve immediately.