Grilled Scallops with a basil, tomato and enoki beurre blanc
John
Although this is a simple dish, it does require some skill since it has a butter sauce.
ingredients
- 12 Scallops
- Beurre blanc
- 4 sticks of butter, cubed
- 1/2 Shallot, finely chopped
- 1/2 cup dry white wine
- 1/2 tbsp white-wine vinegar
- 1/4 lemon
- 1/2 tomato, seeded and chopped
- 1 tbsp basil chopped
- Enoki mushroom
directions
- 1
Scallops
- 2
Season the scallops with salt and pepper. Grill the scallops until cooked.
- 3
Buerre Blanc
- 4
Add shallot, white wine and white-wine vinegar into a saucepan. Reduce the liquid to a tablespoon. Strain the shallots and place the liquid back into the sauce pan. On low heat, wisk the butter into the pan, being careful not to separate the butter. When all the butter has been used, add the remaining ingredients.
- 5
Spoon the Beurre blanc into a small dish and add the scallops
Source: John
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